It's always exciting to try something new. I'd heard of spaghetti squash before, but never actually seen one in real life until just now. I found one in Choku Bai Jo, and I'm told that they grow quite well in the Canberra region. Since it's such an oddity, I've taken lots of photos.
So here it is in its original state, looking a bit like an elongated honeydew melon. There's a nice big avocado next to it for scale. The first step is to cut it in half, where it now looks like a cross between a melon and a pumpkin.
Now you need to cook it, and this is where the advice I found differs. Either you can put it in a greased oven tray, or on one with a couple of centimetres of water in it. Place it cut side down, and bake at 180C for about 30 minutes, until it's quite easy to pierce the rind with a knife. Take it out and scrape out the seeds. You can leave it to cool first, but I found holding it with an oven mitt and scraping with a spoon was fine.
And now, take to it with a fork and scrape lengthwise along the squash, and you will end up with a lot of strands, like angelhair pasta - that's very thin spaghetti. Serve it how you will.
Don't expect it to taste like spaghetti, no matter what the low-carb diet books say! It's definitely a squash, more like zucchini. But the texture is fun, and it makes for a nice light meal. Good for summer, tossed with pesto, olives and fetta, perhaps. We actually ate it with a tomato, olive, bacon and chilli sauce. It seemed to need cheese quite a lot. I've also had some tossed with tuna, chilli, peas and corn. It seems to leave me a bit unsatisfied, like having a salad for dinner. A hunk of nice bread would help complete it. Or it could be a side dish - I think it would be good in a gratin.