Spaghetti squash is extremely nutritious and it's very filling. You can do a lot of things with it; top it with veggies, spaghetti sauce, or herbs and cheese. It's good hot or cold. I like to eat it with chili on top of it. The sweet squash pairs well with the heat from the chili. It's a simple meal, the squash bakes while I cook the chili.
Preheat oven to 375. Cut squash in half, scoop out seeds and pulp. Lay face down on oiled baking sheet. Bake 30 -40 min. till it easily separates from the skin. Let cool in fridge ( I use the freezer) for 10 min. before scraping out with a fork and separating the strands.