I remember the first time my mom made spaghetti squash. She tried to get us kids all excited that a squash could be spaghetti too. We'd have none of it at first. Finally she said that was the only thing she made for dinner, so we may as well try it. With some tomato sauce on top, it wasn't that bad - it's pretty mild and doesn't have a big squash flavor. Now I'm a big fan. These days I like mine drizzled with olive oil, then sprinkled with salt and pepper and maybe some herbs, then finally topped with chopped walnuts and grape tomatoes.
The usual method for cooking spaghetti squash is in the oven, but since our oven is broken I decided to steam it on the stove top. This takes much less time and it's possible, if the squash is your main dish, to get dinner on the table in under half an hour.
As far as choosing a squash, it just needs to feel heavy, just the way you'd choose a cantaloupe. A small squash will make a meal for two with some french bread and soup or salad on the side.
Wash outside of squash. Halve lengthwise. Scoop out seeds with a spoon.
Place squash halves in double boiler cut side down. Steam 15 - 20 minutes or until fork just pierces skin and goes through squash with only the tiniest bit of resistance. You want the squash to be crisp tender, not mushy, so be careful to not overcook it.
Remove squash to a bowl. When cool enough to handle, take a fork and scrape the flesh from the skin - the flesh will come away in long strands like spaghetti.
Place squash strands in a separate bowl. Dress squash however you like - with a dollop of spaghetti sauce or pesto or whatever suits your fancy.