You roast the squash in the oven, and then when you pretty much just poke it with a spoon it all comes out just like that, all noodle-y and spaghetti-ish.
I think it's weird.
Is spaghetti squash some kind of scientifically designed, genetically engineered fruit-pasta hybrid?
No, just a squash variety that came out of Manchuria in the 19th century. During World War 2, victory garden "vegetable spaghetti" became a popular homegrown substitute for Italian
spaghetti. (Once the war ended everyone went back to eating real pasta, because of course they would). Then in the 1960’s, those crazy hippies embraced the spaghetti squash again, the unprocessed natural alternative
to the overly processed spaghetti.
Is plain ordinary pasta considered processed food? It's not that much processed, is it? It's just flour and water.
Anyway, now spaghetti squash is in any grocery store. It's not as delicious as real pasta tossed with butter and garlic, but hey, it's squash and it's pretty good.
But that natural spaghetti-like texture? Can't get over it. It's weird. I don't think vegetables should do that.