I think spaghetti squash is one of those 'love it or hate it' type of foods. I tried it once a long while back and didn't care for it...but it turns out you have to DO something to it or else it's not so very exciting to eat. But you can do simple things to it, marinara sauce, Alfredo Sauce, etc. It can be an entree or a side dish depending on what you decide to do with it.
I found this recipe that makes a big batch of savory squash and is simply flavored yet delicious. Microwaving the squash makes this go faster and dinner is on the table much sooner. The recipe calls for shallot but you could sub onion, it's just that shallot has a much more delicate flavor that really works well with this dish.
Spaghetti Squash with Parmesan and Butter
makes 6 servings
2 lb spaghetti squash
1/4 cup unsalted butter
1 clove garlic, minced
1 small shallot, minced
2-3 tablespoons fresh OR 1 tablespoon dried herbs, parsley, oregano, basil, etc.
(total, not each)
salt and pepper
2-3 tablespoons Parmesan cheese, shaved, shredded or grated
Take a sharp knife and stab the squash all over. Put the squash on a paper plate and microwave on high for 6 minutes, turn over and microwave another 8-10 minutes until the squash feels squashy. Remove from microwave and let stand and cool for about 5 minutes.
While squash is cooling, melt the butter in a pan on medium-low heat then add the shallot and garlic, stirring occasionally, for about 5 minutes.
Stir in the seasonings and remove from the heat.
Slice the squash in half lengthwise and split it open, use a fork to pick out all the seeds. Then use the fork to scrape the insides, taking care of break up any lumps and create strands of 'spaghetti'.
Mix the butter and the squash in a serving bowl. If squash has cooled too fast, zap it again to warm it up.
Sprinkle with Parmesan and serve. Add extra cheese to taste if desired.