Follow-up -- spaghetti squash. I used Bevi's recipe from Pioneer Woman, and found it OK -- I think I would have liked it with some more spice. However, I think I baked my squash too long (it was a big boy, about 3 1/2 pounds, so I gave him about an hour and a half, whole, pierced). All the recipes I saw called for roasting for an hour, but also called for small or medium squash. My fibers were awfully pulpy, and almost disintegrated into a puree when being tossed with the maple syrup/shallot dressing. Would I have gotten more distinct fibers had I baked a shorter time? I do like the flavor, and would like to utilize this squash to sub for pasta in some preparations, as it's healthier and a way I can get my teenaged son to actually eat a vegetable. Thoughts?