My favorite spaghetti squash recipe! What's yours?

Spaghetti Squash Au Gratin
Serves 6

1 medium spaghetti squash
1 tablespoon olive oil
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
1 container (6 oz) plain greek yogurt
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds. Place on cooking pan and roast until done. In a medium sized skillet over medium heat, add the oil, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.

Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, yogurt and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 375º for 15 – 20 minutes until golden brown on top.

Southwestern Spaghetti Squash

Ingredients
1 spaghetti squash ( 3 pounds)
1 (14 ounce) cans Mexican-style tomatoes, undrained
1 (14 ounce) cans black beans, drained and rinsed
3/4 cup monterey jack cheese, divided
1/4 cup cilantro, finely chopped
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

Directions
Preheat oven to 350°F.
Cut squash in half lengthwise.
Remove and discard seeds.
Place squash, cut side down, in greased baking pan.
Bake 45 minutes to 1 hour or until just tender.
Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
Spray 1 1/2 quart casserole with nonstick cooking spray.
Spoon mixture into casserole.
Sprinkle with remaining 1/4 cup cheese.
Bake uncovered, 30 to 35 minutes or until heated through.
Serve immediately


Bump!

That's so funny, I just logged on to log my dinner of spaghetti squash and I saw this thread on the side!
Here's what I made, it was based on a recipe I found in the newspaper a couple days ago.

Spicy Spaghetti Squash with Sausage
1 medium spaghetti squash
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes, drained
1 jalapeno, chopped
1 sweet onion, chopped
1 red bell pepper, chopped
2 tsp olive oil
1 tsp sea salt
1 tsp chili powder
1/2 cup chopped cilantro
1 Tbsp lime juice
1 lb turkey sausage

Heat the oven to 375*. Cut the squash in half and remove the middles, spray a cookie sheet with cooking spray, and put the squash halves cut side down on the cookie sheet and roast for 40 minutes until a knife slides in easily. When the squash is cool enough to handle, shred with a fork. Toss the onion, red pepper, and jalapeno in olive oil. Sautee until onions are cooked. Add sausage to the pan and cook through. Add the black beans, corn, diced tomatoes, and chili powder, and stir until heated through. Add the squash, lime juice, cilantro, and salt and stir again until it's all heated.

Makes about 6 2 cup servings, each 294 calories, 40g carbs, 6g fat, 22g protein by my calculation. It'll vary slightly based on your ingredients and the size of the squash.

The original recipe had red onion instead of sweet,and no sausage or diced tomatoes, so you could try it that way too. It was delicious!

I love spaghetti squash. I could eat it for almost every meal and be happy. Normally I don't care for the fall because I know that winter is coming up shortly after and I hate the cold but last night when I was grocery shopping I found a reason to love the fall. The spaghetti squash are huge! Sure, you can buy them year round but they are small, barely enough for both my husband and I to have for a meal and I like to cook in bulk. I got a squash last night that was at least 7 pounds and I can't wait to cook it! The following is my favorite way to eat spaghetti squash but I would love some more recipes!

Needed
1 spaghetti squash
2 bell peppers (your choice color - I use red and green)
Minced garlic
1 onion
2 tomatoes
Olives
Crumbled feta cheese

Preheat oven to 375
Cut 1 spaghetti squash in half and clean
Place cut side down on a baking sheet that has been sprayed with non-stick spray and bake for 45 minutes (or until you can easily pierce the shell with a fork)

While the spaghetti squash is cooking, cut up 1 red pepper, 1 green pepper, 1/2 to 1 whole onion (your choice depending on love for onions), and heat up in a pan with minced garlic to taste. I usually use 2-3 tbs of garlic but then I really like garlic. Once the onion is a little soft, add diced tomatos and olives until they are heated.

When the spaghetti squash is done, take out of the oven and using a fork scrap the interior longways to form the "noodles" and put them in a large bowl. Toss with the veggies and then serve with crumbled feta cheese on top.