Excellent idea! Here's a recipe for using spaghetti squash that's been a favorite of mine for more than twenty years:
SPAGHETTI SQUASH WITH ZUCCHINI CORRIANDER SAUCE
1 spaghetti squash (abt 3-lbs)
1 Tbs unsalted butter
pinch fresh ground pepper
1 cup grated Gruyer cheese
½ cup fresh grated Parmesan
While squash is cooking, prepare Zucchini-Corriander sauce through step 2
Cut squash lengthwise in half, remove and discard seeds, remove flesh of squash by scraping lengthwise with fork, creating spaghetti-like strands.
Melt butter in large skillet or sauté pan, add squash, season with salt and pepper, cook, tossing with two forks, until squash is coated with butter and warmed through.
Complete Zucchini-Corriander sauce.
Transfer squash to large platter, top with sauce, sprinkle with Gruyere cheese. Toss at table to mix. Pass parmesan separately
2 large ripe tomatoes
1/4 cup high-quality extra virgin olive oil
1 cup grated, trimmed zucchini (grated in food processor so zucchini looks like spaghetti strands)
1 - 2 Tbs chopped fresh flavorful cilantro (corriander)
2 cloves garlic crushed into paste
½ - 1-Tbs fresh lemon juice
1 tsp salt
Blanch tomatoes in boiling water for one minute, rinse under cold water, peel and core tomatoes. Cut tomatoes in half crosswise, remove seeds, purée in blender or food processor until smooth.
Heat oil in skillet or sauté pan over med-high heat until rippling, add zucchini, corriander, and garlic. Stir-fry until zucchin is wilted, add tomato purée, reduce heat to low, simmer, uncoverd, for about 3 minutes, remove from heat.
Just before serving, reheat sauce to simmer, stir in lemon juice to taste, season.