This is my favorite way of eating spaghetti squash. I add plain yogurt or sour cream. Leftovers are great in a tortilla. When I am tired or lazy, I use the Ro-Tel tomatoes with lime juice in place of the jalapenos and red bell pepper.

Here is a link that might be useful: Whole Foods spaghetti squash with black beans

Roast or steam first, then string. Also, the longer you cook it the sweeter it gets. Cook it too long and it's just stringy winter squash.

Aside from usual pasta-like uses, these are both really nice recipes:

Spaghetti squash latkes

Parmesan-ricotta squash fritters with fried sage

and they're great in pad thai, too.

I have been thinking about using some in a quick bread recipe...

I made this au gratin recipe and it was pretty good. I have a problem with the sweetness, but don't like it crunchy, so it's a delicate balance for me!

After slicing in half and scooping out the seeds, I drizzled olive oil then salt and pepper. Roasted them facing down, unlike the recipe I'm linking.

I had some home-made boursin left over from Thanksgiving and used some of that in place of the butter along with various left over cheeses from the cheese board and some parmesan. It was pretty tasty and my 3 little kids want me to make it again (they're pretty adventurous for kids).

Here is a link that might be useful: Spaghetti Squash Au Gratin

Carve them as Jack O' Lanterns? Oh wait, Halloween's over. Drop them from a very tall building just to see them smash up? Re-gift them to someone who likes the things?

I'm with you, Angelaid...bleah...and I really like most squashes. The flavor is o.k., but I don't like the stringy texture.

If I were stuck with them, and didn't feel good about just heaving them into the woods behind my house, I'd probably just make a desert bread with them. I'm sure you could google up a recipe. Baked up with spices & sugar etc, the texture might disappear. :D