Spaghetti squash is fun. Unlike other winter squashes, when you cook it you get noodle like strands of flesh. They retain a bit of crunch even when well roasted, and they don't shed a ton of liquid like zucchini or summer squash noodles. I served this as a side with grilled steak, but you could also grill or roast vegetables to add to it (peppers would be nice), or chicken.
1 medium spaghetti squash
Peanut Sauce or Spinach Peanut Sauce
Preheat the oven to 400 degrees.
Cut the spaghetti squash open the long way and scoop out the seeds. Brush the flesh with olive or canola oil and sprinkle with salt and pepper. Roast for about an hour, until the flesh is tender and separates easily into strands with a fork.
Let the squash cool enough to handle, then use a fork to scrape out the flesh and separate it into its noodle-y strands.
Toss with enough Peanut Sauce or Spinach Peanut sauce to coat generously, and serve warm. You'll probably have leftover sauce to use for something else.