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Spaghetti squash vary in size, but are typically around 3 to 3 ½ pounds. After prepping and cooking, that 3-pound squash should yield around 4 to 5 cups of cooked "spaghetti" strands.

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Popular in veggie bins this time of year, spaghetti squash — named for its tendency to separate into pastalike strands — can be intimidating. It’s big and it's tough. A hard yellow rind ...

Perfectly cooked spaghetti squash yields tender, pasta-like strands of squash that boast a delicate taste and texture. When prepared properly, this winter vegetable becomes a blank canvas for a ...

1 spaghetti squash, any size; Olive oil; Salt and freshly ground black pepper; Instructions: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or aluminum foil.

Place squash cut side down on baking sheet. Bake for 30-35 minutes. Remove from oven and allow to cool. While squash is baking and cooling, make the filling.

Spaghetti squash was served during World War II as a pasta substitute when processed foods were hard to come by. These large, yellow gourds usually weigh two to three pounds.