Cut the squash in half lengthwise and cook it flesh side down in a quarter inch of chicken stock for a full hour at 350° F in a covered baking dish. Check it by turning it over and poking it with a knife or a fork.
Continue to cook if it is not soft all the way through. It may take more than hour depending on the size.
Once it’s done, simply scrape out the pulp and treat it exactly like spaghetti.
Add your favorite tomato sauce and Parmesan cheese.