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Say hello to the spaghetti squash.

I gotta say, big squash is intimidating. It’s heavy, hard to peel, hard to cut (hack saw anyone?) and hurts when you drop the bastard on your foot *!
But how can you resist that sunshiney-happy-yellow? It will be one of the easiest vegetable dishes you can make. I cook the long strands like I do spaghetti (well, why not!?) and toss it with garlicky butter and shower with parmesan cheese.
In reality, as intimidating as a squash looks, it’s strangely simple to cook. Just plop it on a baking sheet and pierce a few times all around with a sharp paring knife or bamboo skewer. No cutting, no peeling, no marinating, no massaging. Just plop. And carry it to your oven. WITHOUT tilting the pan and dropping it on your foot. According to commenters below…you could also microwave the sucker for a few minutes, slice in half and roast cut-side-down for 30 minutes.
OR — you could just microwivw the ENTIRE thing.
But I like baking the best.

Bake 375F for about an hour. Just until you can pierce it easily without resistance with a knife.
Let it cool, then slice open and rake out the seeds.
Then use your fork and scrape away….ooohlookielookie at those pretty strands. If it seems really hard to scrape out the squash, return to the oven for another 10 minutes. The squash shouldn’t be mushy — taste it — it should still have a nice, slight crunch.
One squash will feed lots of people.
Loads of butter, loads of garlic.
Loads of parsley or basil.
Toss in the squash, season with salt.
And loads of grated parmesan cheese.
Perfecto! Baked Spaghetti Squash with Garlic and Butter.