After researching how to cook a spaghetti squash, I found you can either cut it in half before you cook it (which is super hard to do), or you can cook it whole, but it will just take longer.
I opted to stab my squash all over with a fork and bake it whole for 1 hour. I let it cool about 30 minutes and then easily cut it right in half! I let it cool a little while longer, then scraped out the middle part. Then I got a fork and just shredded it right up. It's crazy how it comes off in those spaghetti-like pieces! It's a ton too! I followed the directions here for baking a spaghetti squash.
I found this recipe from Emeril (Food Network) and it is so good! Once you've baked and shredded your squash, you're pretty much good to go and you just have to combine everything below in a large pan.
1 spaghetti squash, about 2 1/4 pounds
2 1/2 tbsp butter (I used I Can't Believe It's Not Butter)
2 1/2 tbsp finely chopped mixed soft herbs (I used basil, parsley, and chives)
1/2 tsp salt
1/8 tsp freshly ground black pepper
Let butter melt in pan over medium heat, add spaghetti squash, and all your herbs and spices. I let it cook/heat for 5-10 minutes.
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