The combination of sharp knives and squash gives me anxiety.
Even if you're a weight-lifting, strong-armed woman, cutting a raw squash can be kind of - well, dangerous. Squashes are slippery, rolly-polly things, with a tough rind.
Good news: you can roast a spaghetti squash without needing to sharpen an ax. (Such an underrated kitchen tool though...)
All hail the greatness of Martha Stewart for creating this fool-proof, no-knife-needed method of roasting spaghetti squash.
If you can push a button (as in - turn on your oven), you can roast a spaghetti squash safely.
There are loads of cool things you can do with spaghetti squash once it's cooked, so use this method for roasting the whole squash from now on, then make the rest of your recipe per the instructions.
1 whole medium spaghetti squash (around 3 lbs.)
1. Preheat oven to 375 degrees.
2. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet or in an 8x8" baking pan.
3. Roast for 40 minutes, then rotate and flip the squash over using tongs and/or an oven mitt. Roast for another 40 or so minutes, or until the squash can easily be pierced with a sharp knife.
4. When cool enough to handle, slice the squash in half lengthwise and scoop out seeds with a large spoon. Using a fork, scrape squash remove flesh from the shell in long strands.