The easy way to prep and cook winter squash, especially spaghetti squash, is not self-evident. How do you cut it and get all of those pesky seeds out? The easy way is to make a single slice down the middle horizontally. Whatever you do, don't attempt to cut vertically through the stem, this is usually way too hard for even a good, heavy chef's knife with a well-sharpened blade. Once you have two halves, use a sturdy ice cream scoop to remove the seeds.
Put both halves, cut side down, in a pan with about an inch of water in the bottom. Put the pan into a preheated oven at 325°F and bake for an hour. Remember, this may take a bit more or less time depending on the size of the squash. The one used here was about football size. Once cooked, turn the squash over so it doesn't absorb all of the water in the pan and stick to the bottom. Using a large spoon, remove the flesh from the hard skin. The squash will come out in strands that look like spaghetti. Season with olive oil, herbs and parmesan.