I simply chopped it in half and roasted in the oven (at 350°F for 20 or 30 minutes).
It’s ancestor was definitely a spaghetti squash. The shell/skin is identical to spaghetti squash in color and texture, and the flesh was vaguely stringy and tasted exactly like spaghetti squash.
I added a pat of butter and some salt to one half to enjoy for dinner with eggs and greens beans.
With the other half, I made stuffed spaghetti squash using a recipe from Moosewood. The filling is composed of rice, onion, apple, orange, spices, and pecans. Yum yum! Very good!
And of course, I saved the seeds to plant next year! Fingers crossed they produce another squash…can’t wait to see what the next generation looks like!