Step 1

To roast the spaghetti squash, preheat the oven to 350 degrees F. Carefully cut the squash in half lengthwise and scoop out the seeds. Brush the cut side with olive oil. Season with salt and pepper. Place on a baking dish and roast until tender, about 35 minutes. Let cool until safe to work with, then use a fork to scrape up the spaghetti squash strands. Top with your favorite sauce.

Step 2

To boil the spaghetti squash, wash the squash and place in a deep pot. Add enough water to simmer the squash without it overflowing. The squash will float and that is okay. Bring to a low simmer and turn the squash every 10 minutes to ensure it's cooking evenly. Cook with the lid partially on until the squash is fork tender, about 20-30 minutes. Drain in a colander. Carefully cut in half crosswise and scoop out the flesh.

Step 3

To microwave the spaghetti squash, carefully cut the squash in half lengthwise. Scoop out the seeds. Place in a microwaveable dish filled with about 1/2-inch of water. Cover and cook for about 10 minutes, until tender.

Step 4

To cook the spaghetti squash in a slow cooker, cut in half crosswise. Scoop out the seeds. Add marinara sauce or about 1 inch of water to the slow cooker crock and place the spaghetti squash halves cut-side-down on top. Cover and cook on high for 4 hours until tender. You can also place one or two whole spaghetti squashes into the slow cooker crock with an inch of water. Just be sure to prick the squash all over with a knife first so it doesn't explode.