Have you ever cooked a spaghetti squash? I do one or two a year.
I always wash the outside with soapy water. You never know what deadly strain of bacteria may be on it. (remember the spinach from last year?)
Here's the workout part -- these gourds are tough skinned! My big knife got stuck a few times.
You have to really lean into it with all your strength and force the knife through very slowly. Always cut away from you body and keep you fingers tucked in just in case that knife slips.
It's quite the workout to get the thing separated! I finally got it, then I just salt and peppered the inside (after removing the seeds) and put a couple pats of soybean margarine in each half.
Yes, that is what my life has come to - age spots and soybean margarine.
Cover with foil and bake at 350 until soft - about 1.5 hours or more depending on the size of the squash. The flesh should flake off with a fork and form strands like spaghetti. Of course, I forgot that picture.