I don want to say this is the perfect option to pasta- because well I am a pasta freak! This is a healthy option for a good spaghetti sauce that taste really good! the key is a fresh spaghetti squash and really getting it steamed/bakes to tender. I just half mine- seed it and roast it in an inch of water on the base of the pan. Cutting a raw squash can be tricky with the outside skin being really hard and tough. So if this makes you nervous- roach the entire whole squash and seed it when its fully cooked. I would recommend foil wrapping it if you cook it whole and icreash bake time by 20 minutes depending the size of the squash. Turn it half way thru the baking process.
I roasted mine tightly foiled covered and halved for 1 hour at 400 degrees. this was a 2.5 lb squash. you can tell if its done if the exterior is soft and gives easily.
remove and allow to cool- then fork spread the meat into a bowl. season to taste.
I like mine, as pictured, with my ground chicken veggie tomato sauce with a sprinkle of parmesan cheese. also good with butter, salt and pepper or season salt.