The answer is no. It doesn't have a whole lot of flavor on its own. Maybe a faint hint of a light summer squash, which makes it perfect to flavor any way you want.
The saddest comment I get, is "I don't think I could ever make that." Really. It's a squash. Don't let it intimidate you.
This is the way I cook it:
Preheat oven to 350*.
Stab it a few times.
Cook for an hour to an hour and 20 min depending on the size.
You know it's done when you squeeze it (careful-it's hot!) and it gives. The skin will also start to brown, or have brown spots in it. You can also insert a knife easily.
Cut in half and let it cool for about 10-15 minutes.
Scoop out the seeds with a spoon.
Then, take a fork and start separating the flesh. See how it looks like spaghetti? Scrape the whole shell clean and put your squash in a bowl.
I've done a few things with it at this point over the years.
Toss with a little olive oil and use like spaghetti noodles for your normal toppings. Meat sauce, chicken and marinara, Chicken Alfredo with broccoli added...whatever sauce you use, it will be fabulous with this.
To make a summer salad, toss with EVOO, S&P, red onion, red pepper, feta, lemon juice and kalamata olives. Any oil based salad you would use noodles for, you could use this. I have not tried it with mayo based, so you're on your own.
As a side dish, I add olive oil, garlic, S&P, oregano and Parmesan. I could seriously eat the whole bowl.
At 42 calories a cup, spaghetti squash is high in potassium, vitamins A and C, calcium and magnesium. It doesn't have as much iron or protein as pasta, but I think other things on the plate make up for that, and overall is more healthy than pasta. Try it on your kids, and see what they think...or if they will even notice.
Y'all come back soon!