Spaghetti squash offers up a non-earthy, mild flavor and tangles that appear to somewhat resemble angel hair pasta noodles. This is my first choice as a spaghetti noodle substitute. So, let’s do it!
Wash the outside of the squash, cut in half and clean out the seeds. Place in a pan cut side down and add 2 tbsp water. Bake at 400° for 45-60 minutes until tender. Use a fork to pull strands of squash out and toss in bowl with butter, salt and pepper.