*This is an Edited post from 2011 from my ex-blog.
I thought it might be helpful to anyone new to small spaghetti squash.

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Small wonder spaghetti squash are winter squash.
The largest small wonder squash that we
harvested in 2011 was around 6 inches tall.—————–
Here’s how I prepare, bake and serve Spaghetti Squash.
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Baked Spaghetti Squash

The squash skin is tough and quite slick,
so to help keep it stable I set it on an old dishtowel.Carefully cut slits all around the squash.Carefully cut joining slits in spaces between
making one slit around the squash.
*Be extra careful cutting on the bottom dimple and the stem,
they’re terribly tough and hard to cut through.Pull the squash apart & openclean out the seeds and pulpPlace halves side by side face down in a baking dish.

*In the bottom of the pan, Add about a 1/2 inch to 3/4 inch of water.

**Check on the water level throughout the baking process.
Add more water if it evaporates too much.

Bake in a 375° preheated oven for 30 minutes.
Stick a fork in the squash to check for tenderness and doneness.

Remove from oven when done and allow to sit for 20 or 30 minutes
or until cool enough to safely handle.Carefully remove squash halves from baking dish
and scrap the spaghetti strings out of them.Add your favorite sauce and serve.

Happy cooking!

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