Did you think that spaghetti squash always had to be that consistency? The softness of canned Spaghetti-Os? (I'm not hating!)
Well... it doesn't. This was a revelation when my brother's girlfriend once brought this to a holiday dinner -- a spaghetti squash salad, with strands that crunched. How did she do it? Were the strands deep-fried? Dehydrated? No... they're just undercooked. Easy as that.
The original dish has scallions, but I used ramps because 'tis the season. This would be great as a picnic dish -- it's hearty, but clean and fresh.
Bring one large pot of water to a boil. Seed and cut spaghetti squash into 1.5" x 1.5" sections. Add to boiling water. The water will cool off. Leave in the water until the water boils for about 30 seconds (about 3-5 minutes). The spaghetti squash should still be hard (you should be able to insert a fork, but it should crunch, not sink, into the flesh). Soak the spaghetti squash in ice water to stop cooking. Once cool, scrape out strands and place in bowl. Add 1 tablespoon of kosher salt and let sit for 5 minutes. Then squeeze out all the water with your hands.
In a frying pan, saute chopped ramps in sesame oil. Once fragrant, add to spaghetti squash. Serve warm, cold, or room temperature.