My son-in-law, Dan shared a great technique on cutting up spaghetti squash.  Like all other winter squash, this squash is hard. Try this Dan technique next time.

1 (2-pound) spaghetti squash.  Cut the squash, crosswise, into 2-inch rings. Sprinkle with 2 tablespoons of olive oil and a combination of salt, black pepper, and granulated garlic. Place the squash on a parchment paper lined cookie sheet and bake in a 400-degree oven for 20-25 minutes.  Remove from the oven and allow to cool. With a fork pot the squash out of the rind and separate the strands into noodles that look like spaghetti, into a bowl. Toss with 4 tablespoons of prepared pesto, 2 tablespoons melted unsalted butter, mix well. Taste, add salt and pepper as needed.Garnish with shredded Parmesan cheese, chopped flat leaf parsley and red crush peppers.

I serve this dish with a simple salad and sauteed shrimp. How are you going to serve your spaghetti squash?