Spaghetti Squash

I got a couple of spaghetti squashes from the food co-op now I need to make sure there ripe & I need to find recipe's for them:

Spaghetti squash is bright yellow when it's mature, which if a stark difference to the creamy white color while it is immature. Like the butternut, spaghetti squash should be between 8 and 12 inches in length.

BAKED SPAGHETTI SQUASH
1 med. spaghetti squash
4 tablespoons butter, divided
1/2 cup brown sugar divided

Preheat oven to 350°F.
Cut squash in half lengthwise. Place in baking dish with about 1 inch of water, cut side up. Dab butter on edges and in squash. Sprinkle brown sugar on and in squash.
Bake uncovered for 50 minutes or until fork inserts easily.
Submitted by: AL PIERCE

CHEESY SPAGHETTI SQUASH

1 med. spaghetti squash (4 c. cooked spaghetti squash)
4 tbsp. finely chopped fresh parsley
3 tbsp. grated Parmesan
3 tbsp. grated Romano cheese
3 tbsp. onion
Salt and pepper

Puncture the spaghetti squash in several places with a skewer. Put the squash in a shallow roasting pan; add 1 cup water and bake it uncovered in a preheated 350 degree oven about 45 minutes.
Remove squash from the oven, slice it in half, scrape out and discard the seeds. Scrape out the yellow strands and fluff with the tines of a fork to form a vegetable spaghetti.
Toss all ingredients together lightly and serve immediately. Makes 8 side-dish vegetable servings.

MICROWAVE SPAGHETTI SQUASH

Water
Squash
Salt
Pepper
butter
Spaghetti sauce
Oil
Parmesan cheese

Cut squash in half lengthwise and remove seeds and fibers. Cover one side with plastic wrap and refrigerate. Will keep for several days.
Place other half of squash in Pyrex bowl of loaf pan with cut side up. Add 1/3 cup water and cover with waxed paper. Cook on high for 4 minutes. Turn bowl 1/4 turn and cook on high for 4 minutes. Turn bowl 1/4 turn and cook on high for 4 minutes. Check for tenderness. Scrape strands out with fork.
Season with the salt, pepper, butter or sauce or oil and Parmesan cheese.