*Prep and cook. Halve squash, remove seeds and put in a pan cut side down. Pour 1/4 inch of water into pan. Bake at 375°F until tender, about 35 minutes. Shred flesh into strands with a fork.
*Hearty squash with meatballs. Top cooked squash with homemade or reheated frozen meatballs plus marinara sauce from a jar. Garnish with grated Parmesan.
*Creamy ricotta and herb squash. Mix ricotta with chopped fresh basil, parsley, oregano, pepper and grated Parmesan. Dollop mixture on top of cooked squash.
Do a pasta swap! As you might guess from the name, spaghetti squash closely resembles certain long, skinny noodles, but it has far fewer calories and carbohydrates. Try it in these classic pasta dishes.
*Buttered noodles: Sauté spaghetti squash with garlic, butter, grated Parmesan and crushed red pepper.
*Greek orzo: Combine squash with cooked bell peppers, zucchini and onion; top with chopped olives and feta.
*Pesto pasta: Toss with pesto and sun-dried tomatoes.