This recipe work as stated. Nothing burned! I halved the squash, drizzled olive oil, used parchment paper, set the temp to 400 and cooked for 40 mins. The squash weighed 3.25 lbs. came out great!
I followed the recipe and cooked the squash on parchment paper on a stone baking dish. It was delicious!! It was not burned and tasted great.
This recipe work great for me. I cooked two spaghetti squash at once on a cookie sheet lined with a silpat. I didn't need to cook the squash the entire time suggested; cooking two took about 40 minutes. My squash did look black on the very top when they were finished, but only the shell was this color. The inside was very moist and nicely flavored.
STOP BEFORE YOU USE THIS RECIPE: find another one! Having not roasted a spaghetti squash in a few years, I did a quick google search and this was the first one to pop up. I had never put parchment under the squash, but I thought, Martha just loves parchment, it can't be bad. Wrong! After an hour in the oven it was burnt to a crisp and so was the squash. In retrospect maybe it's because I used a baking pan and not a baking dish, so if you do follow this recipe, don't use a baking pan......