*To cook spaghetti squash
Preheat oven to 375°F. Halve a 3-lb. spaghetti squash lengthwise. Place, cut sides down, in a foil-lined shallow baking pan. Bake 45 to 50 minutes or until very tender; cool. Scrape squash strands from peel. Transfer squash strands to a resealable plastic bag or airtight container. Store in refrigerator up to 3 days. To reheat, microwave 2 to 3 minutes or until heated through, stirring once. Season with salt and black pepper.