16 (3-lb) each spaghetti squash
1. Wash squash and cut in half lengthwise. Scrape out seeds. Place cut side down in shallow pans with 1/2 inch water.
2. Bake at 350°F for 45-60 minutes, or until squash is just tender when pricked with a fork. Remove squash from water and cool slightly. With a fork scrape the soft flesh (lengthwise) into pastalike strands.
3. Serve with melted butter or margarine or top with sauce.