Cut the squash in half. Lest you accidentally stab yourself while trying to halve it, warm for a few minutes in a toaster oven (or a few seconds in the microwave if you have one.) You can also stab the squash multiple times and bake whole, but that's not nearly as fun. Unless you're into that.
Scrape out the innards.
Reserve the seeds. Spread in a single-seed layer, drizzle with evoo, sprinkle with salt, and toast.
Drizzle evoo over a pan and place each half upside-down. I bake larger squashes at 375 for 45-60 minutes, depending on size.
The stringy, squashy innards I removed after halving? I boil them with water, puree, and pour over the dogs' kibble. 
Scrape out the baked squash, fluff with a fork, drizzle with evoo, and top with a sprinkle of salt or shredded cheese. You can also eat your meal "in the boat." Compost the shells.
Spaghetti squash is a great dish for those who are watching their calories (42 calories per cup) or carbs. It does not have much of a squashy flavor, and it's fun to make.
The last photo perfectly captures Jack's personality. Food is serious business. He knows he'll get it - one way or another - and so he waits. Patient and steady and somber-eyed.
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