I love spaghetti squash, and think of it as sort or an awesome way to eat spaghetti sauce, but still eat more vegetables. It’s also a lot of fun to “spaghetti” it, after cooking it, with a fork.
I made a basic tomato marinara sauce with homemade canned sauce (thanks mom and dad!) plus a few cloves of garlic, dried basil, sliced black cured olives, and a generous helping of red wine. A little almesan (vegan parmesan) on top made for a perfect, healthy dinner.