Using a sharp knife, cut the squash in half lengthwise. Remove the seeds and pulp. Place squash cut side down, in a baking dish. Add enough water to come ½-inch up the sides of the baking dish and cover with aluminum foil.
Bake for 45 minutes, until the squash is easily pierced with a pairing knife. Turn squash over and cover with foil again and continue to cook for another 25 minutes.
Remove from over, uncover and allow to cool slightly. Using a fork, gently pull the strands of the squash away from the peel and place squash strands into a mixing bowl.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/04/how-to-cook-spaghetti-squash.html