Along with butternut squash, turban squash, and pumpkins, spaghetti squash is part of the winter squash family, sometimes known as "keeper" squash because they will last for several months in cool storage. Their hard rind that protects them from moisture, an attribute that people have been taking advantage of for thousands of years--parts of winter squash have been found in pre-Columbian archeological sites in South America.
North American natives grew them too.
In fact, our name for squash comes from the Naraganset word "askutasquash" which the colonists corrupted to "isquotersquash," (think it in a Dutch accent) later shortened to just plain squash.
As for storage, keep them at room temperature for up to a month. For longer-term storage, ideally you need a place where the temperature hovers around 50 degrees.
We cooked one for our office staff to try. Wash and dry a squash and keep it whole. Rub the outside shell with olive oil, pierce one or two holes into it with a knife. Place on a baking dish and bake for 40 to 50 minutes at 350 degrees. When done your fork or knife will easily pierce it. Cut it open, and enjoy as is, or toss with a little olive oil or butter and a few herbs such as basil, chives, chervil, parsley or sage. Enjoy!
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