We eat spaghetti squash about once a week.
The best way I have found to cook is cut in half, scoop out the seeds, polk some holes in the outside and place each half upside down on a piece of parchment paper on a cookie sheet in the oven. I think it takes about 30 minutes, but it depends on the size. I just keep an eye on it and polk the squash and when it is tender it is done.
ETA: Oven temp ~350
The holes let the steam out and makes it less watery as does cooking it on the parchment paper.
There are a bunch of recipes on pinterest and you can do so much with spaghetti squash. Lately we have been having "baked spaghetti" squash. I take the cooked squash out, fluff it a little bit, but don't remove from the shell, add sauce and cheese and reheat in the oven until the cheese melts. In this case DH and I each eat a half of a small squash. We eat it right out the shell.
Upcoming for dinner I have planned spaghetti squash with dried cherries, goat cheese and sauteed red onions.
Hope this helps.
