Mention spaghetti squash as a substitute for pasta to an Italian guy and universally expect an answer like "are you nuts". The word substitute is what crushes the suggestion. Absolutely NOTHING can really substitute for traditional pasta. However, offering flavorful and delicious meat, vegetable and cheese dishes (that just happened to be blended and topped onto spaghetti squash) will encourage a try. View the first recipe as a starting point for technique and proportions then get creative.
Preparing spaghetti squash begins by halving them lengthwise. Raw spaghetti squash is hard throughout making them very difficult and dangerous to split without softening first. I’m revising this tab to only show the safer microwave technique.
Place the whole squash in the microwave on high. Its heat will penetrate and soften its skin and pulp enough significantly help cut through much easier. Begin testing with a folk after 5 minutes to judge if it can be cut through relatively easy. If more time is needed, microwave in one minute increments until ready.
Once halved, discard seeds. Generously brush the insides and skin with olive oil. Sprinkle the insides with Tuscany or your favorite seasoning. Place them on an aluminum foil covered cookie sheet, cut sides down. Bake squash at 375° non-convection until the pulp is soft enough to detach when scraped with a fork.
When cool enough to work with, scrape their pulp creating their characteristic "spaghetti" texture. Reserve the pulp in a bowl. Save their skins.
*Veggie Beef substitute, Morning Star Farms or similar
Spaghetti squash is flavored with a base of veggie beef substitute enhanced with turkey sausage and chopped sun dried tomato. The dish is rounded with diced celery, onions, garlic, spices and cheeses.
All ingredients including the reserved squash are mixed together then piled on the reserved shells. They are dusted with grated parmigiana cheese then oven reheated. The parmigiana browns and crusts slightly. The inside is wonderfully rich and creamy.