A friend of mine who's a chef recommended that I try this for a dinner party a few weeks back (and it was really good, except that I forgot the crucial "draining" step and it was a tad watery - lol)...and it's really easy, too.
Roast a spaghetti squash (poke holes in it first). When it's mostly done (overcooking will leave the spaghetti kind of mushy, and experimenting I've found I like it al dente better) pull it out, scoop the seed out and discard, and separate the spaghetti-like strands into a colandar and let drain -- you could also try cheesecloth to really get the moisture out, I think. Melt some butter in a saute pan and toss the squash for a minute or two with it and a little brown sugar, salt and pepper, and you have a tasty, not too heavy, fall side dish. (I think that's the whole thing, but if I missed a step, my chef friend is around here somewhere, and I'm sure he'll correct me, lol.)
I had never used spaghetti squash before this, but now I've been eating it with my favorite artichoke marinara sauce and fresh grated asiago, too -- like spaghetti, but healthier and with a bit of a crunch.