First, you cut your spaghetti squash in half, long-ways. It's pretty firm, so try not to cut a finger off in the process. Next, take a spoon and scoop out all the seeds in the center. Place face-down on a cookie sheet and bake in a 350 degree oven for 45 minutes. (sidenote--next time I'd cook mine a little longer because I had 4 halves on a cookie sheet & I don't think the heat distributed evenly; some parts were a little more firm)
Once they're finished cooking, fluff out the "spaghetti" gently with a fork. It'll look something like this:
The verdict from my husband?
He gave it a definate thumbs up! He couldn't tell the difference between the spaghetti squash and regular spaghetti! I wasn't AS sold on the spaghetti squash has he was, but I would try it again. I'm a big texture person, so that was my only problem... the texture was a little more firm than I thought it would be, and that may just mean I need to cook it longer next time. It also looks like sourkraut, which I don't like, so I tried not to look at it much. LOL. Next time I think I'd also just use a jar of pasta sauce so that it coats the "noodles" better, as I think that would help with my texture issue.
Overall, not a bad meal... and totally low in calories/points. If you didn't put the shrimp in it like I did, it's a completely vegetarian meal! You could certainly use meat sauce if you wanted, but that would add to the calories/fat. With just veggies or shrimp, it's only 2-3 points per serving, which is definately pretty awesome for a huge bowl of "pasta"!
Any other recipes for spaghetti squash that you've tried & liked? Link up!