This creamy, cheesy casserole was declared DOUBLE YUM by the potami, and they're right. They devoured the entire thing and asked for more - next time I'll make a double batch!* Note: To bake spaghetti squash, preheat the oven to 400F. Cut the squash in half, pole-to-pole. Scoop out the seeds with a large spoon and discard. Place the squash halves cut side down in a large baking dish. Prick the skin with a fork ten times on each side. Bake for 1 hour. Use a fork to pull the flesh of the squash into "spaghetti," then measure it to use in the recipe. You can also serve it plain with a little butter, salt and pepper or with marinara sauce.