In 1 recipe, the blogger really wanted to mimick the long spaghetti strands and she accomplished this by cutting the squash into "rings" (see pictures below).
After roasting the squash "rings", you can see how long the strands are since they go around the perimeter of the squash.
The only challenge I had with this method was cutting into the squash multiple times to make the "rings". I luckily had a butcher's knife but I was still somewhat scared since cutting into spaghetti squash is no easy feat. After I (somewhat) successfully cut it into rings, it roasted up terrific and I had the long-awaited long strands.
Cooking spaghetti squash ("ring" method)
- Preheat oven to 375 degrees F.
- Slice squash widthwise into 1" rings. Run a knife around the interior or the rings to remove the seeds. Place rings on a cookie sheet lined with parchment paper and bake for 1 hour.
- Allow to cool for 15 minutes, then peel the skin away and separate the strands into long "noodles".
Source: Adapted from Eat Within Your Means
The 2nd method is roasting the squash whole. Hallelujah! This was a no brainer. You essentially take the whole squash, prick is all over with a fork (still not an easy feat but much safer than trying to slice it with a knife), and then just stick it in the oven for an hour. Once cooked, allow it to rest for an hour to cool down, and then you can easily cut the cooled squash in half, remove the seeds, and voila!
To me, the easiest way is definitely the whole roasting. As long as you've got 1.5 hours, this was easy, was safe, and only needed to clean 1 thing (the fork!). Although the strands weren't as long as the above-mentioned recipe, it was plenty long enough for me.
Cooking spaghetti squash ("whole squash" method)
- Preheat oven to 400 degrees.
- Prick the whole squash all over with the tines of the fork.
- Place the squash into the oven, and bake for 1:15 hours.
- Remove from the oven, allow it to cool for 30 minutes (or until warm enough to handle).
- Slice it horizontally, remove the seeds, and separate strands with a fork.
Source: Adapted from Craftsy