Spaghetti squash is known for the spaghetti like strands that you get when cut open.
A good spaghetti squash will have a dry rind. It should be free of any cracks. Avoid any squash with cracks or bruising as that indicates a subpar squash. Store in a cool, dry place. It can last up to three months like this.
The trick to spaghetti squash is to cut it horizontally. If you cut it vertically, from the stem, you get shorter spaghetti strands. It is quite popular as a replacement for pasta as it has less calories but has a similar texture. You can also put it in the slow cooker to get this flesh from inside.