Gibby, I like mine with just salt, freshly ground pepper and a grating of fresh parmesan, the fresh squash flavor comes through nicely that way.

I don't like the "spaghetti sauce" type sauce on spaghetti squash. No matter what you put on it, it just isn't spaghetti, it's squash!

Annie

Here's two recipes that you might be interested in. I haven't tried them.

Spaghetti Squash Salad

(From Chef Michael Smith on Food Network Canada)

1 spaghetti squash
1 cup of prepared pesto
1 cup of sun dried tomatoes, chopped
1/4 cup of parsley, chopped
2 tbsp of balsamic vinegar
Salt and pepper

Preheat oven to 400 degrees.

Place squash onto a baking sheet and pierce with a paring knife. Roast it for 45 minutes, until it is very soft. When itÂs cool enough to handle, cut it in half and scoop out the spaghetti-like flesh. Place in a large bowl and add the pesto, sun dried tomatoes, parsley, vinegar and olive oil. Toss well and season with salt and pepper.

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Spaghetti Squash with Mushrooms and Pearl Onion Ragout

(from Canadian Living Cooks)

1 spaghetti squash
1 lb. pearl onion
1/3 cup extra virgin olive oil
2 tsp sugar
2 stalks celery, diced
1 carrot, diced
1 sweet red pepper, diced
1 tsp salt
1 tsp pepper
1/4 tsp dried thyme
1/4 tsp dried sage
1 lb. mixed exotic mushroom, ( such as oyster, crimini and stemmed shiitake), trimmed, and, thinly, sliced
2 cloves garlic, minced
1 cup vegetable stock
3 tbsp soy sauce
2 tbsp balsamic vinegar
2 tbsp tomato, paste
1 tbsp butter, softened
1 tbsp flour
2 tbsp chopped fresh Italian parsley

Preheat oven to 375°F (190°C).

Using fork, pierce squash all over. Roast in roasting pan in oven until tender when pressed, 1hour and 15 minutes, turning a couple of times. Turn off oven.

Meanwhile, trim onions. Blanch in saucepan of boiling water for 1 minute. Using slotted spoon, remove to bowl of ice water to stop cooking process. Peel; cut any large ones in half.

In large skillet, heat 2 tablespoons (25 mL) of the oil over medium heat. Cook onions and sugar, stirring often, for about 15 minutes or until onions are starting to turn golden.

Stir in celery, carrot and the thyme and sage; add red pepper, half of the salt and pepper, cook, stirring often, for 10 minutes or until onions are a deep caramel colour. Transfer to bowl.

Add 2 tablespoons (25 mL) of the oil to skillet. Stir in mushrooms and garlic; cook, stirring for about 10 minutes or until excess liquid has evaporated and mushrooms are starting to turn golden brown.

Return onion mixture to pan along with stock, soy sauce, vinegar and tomato paste; cook for 5 minutes. Meanwhile, stir butter with flour; add to pan and cook, stirring gently, until completely melted and sauce is thickened.
Cut squash in half lengthwise and scoop out seeds. Using fork, pull apart strands and place in bowl. Add remaining oil, salt and pepper; toss to coat. Mound on plates; spoon ragout over top. Garnish with parsley.

I make this quite often since it is something my kids have yet to recognize as a vegetable LOL!

When I make it savory, I do what Annie does - S&P, parmesan and EVOO. When I make it sweet, it has butter, maple syrup or honey, a drop of bourbon, S&P and a few candied walnuts chopped and sprinkled over the top.

Good luck and I will be watching this thread for more ideas.

Alexa

Our absolute favorite way to have spaghetti squash is with a little butter, brown sugar and grated ginger mixed in.

This was good, made it in a cooking class recently. We usually just have it with some marinara and some parmesan or cheddar grated on top.

Spaghetti Squash with Parsley Walnut Pesto
Makes 4 side-dish servings.

1 (3 1/2- to 4-lb) spaghetti squash
1/4 cup walnuts (3/4 oz)
1 garlic clove
1 1/3 cups packed fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons finely grated Pecorino
1 tablespoon water
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon finely grated fresh lemon zest

Pierce squash all over with a sharp small knife. Cook in a microwave oven at high power for 8 minutes, then turn over and microwave until squash gives when pressed gently, 8 to 10 minutes more. Cool squash 5 minutes.

While squash is cooking, toast nuts in a dry small heavy skillet over moderate heat, stirring frequently, until fragrant and a shade darker, about 6 minutes, then cool completely.

Pulse nuts and garlic in a food processor until finely ground. Add parsley, oil, cheese, water, salt, pepper, and zest and pulse until parsley is coarsely chopped.

While squash is still hot, cut off stem from squash and discard, then carefully halve squash lengthwise (it will emit steam) and discard seeds. Working over a bowl, scrape out squash flesh with a fork, loosening and separating strands. Toss with pesto in a bowl.

I haven't made it in ages but like Annie, no red sauces. It's NOT pasta. I like a bit of garlic, olive oil, parmesan, herbs like basil and oregano, and some toasted pine nuts.