Wash the skin and cut squash in half lengthwise, crosswise or in 1-inch rings. If squash if too tough to cut, microwave or bake for a few minutes until squash is warm to the touch and soft enough to cut.
Remove seeds and stringy fibers with a spoon.
Cook squash in oven. The squash flesh should be easily pierced by a fork when done. Choose a baking temperature between 350 to 425 degrees. Line baking dish with foil for easier clean up. For a “roasted” flavor rub cut edges with a little vegetable oil (optional), place cut side down in the pan and bake uncovered. For a “steamed” texture, add ½ cup water to the pan and cover with foil.
Check for doneness after about 40 minutes. Larger squash and lower oven temperatures may take longer to cook. Squash is done when shell can be pierced with a fork and the flesh separates into strands.
Let sit for 10 minutes or until squash is cool enough to handle. Use fork to gently scrape the inside of the squash to make spaghetti- like strands.
Add topping of your choice. Refrigerate leftovers within 2 hours.

Recipe courtesy of Maryland WIC Cookbook