Good topic!

For some reason I haven't yet tried spaghetti squash, although I'd like to. What I've been doing instead is just baking butternut or acorn squash (usually in advance) and then using those as a vehicle for some of my pasta sauces. For example, I make a meat sauce with lean ground beef, tomatoes, onion, garlic (of course), and lots of vegetables, depending on what I have around--usually zucchini, finely chopped carrots or peppers, and some kind of green, plus sometimes cauliflower or really just whatever. It ends up being about half vegetable half meat. I used to always put this on gnocchi (and I still might!) but it's really good on winter squash, and I assume the same would be true for spaghetti squash. (I'd add a little cheese too, probably.)

An old standby quick dinner and reasonably low cal/healthy meal is sautéing in enough olive oil whatever vegetables are around with smoked salmon/shrimp or any other meat would work, really, plus mushrooms or olives, maybe pine nuts (but be careful about amounts of course) and then mixing in pasta. If not pasta (although I think watching proportions are what matters there), I bet something like that would be fine on squash or rice/quinoa or just alone. (One of my lunch places is called Protein Bar and one of their things is quinoa bowls, so I might copy one of those too.)

My favorite super-fast quick and healthy meal (any time of day) is just an omelet or frittata. I put lots of vegetables in the omelet and sometimes some feta, and sometimes include meat, sometimes eat it with meat leftover from dinner on the side. Good with a simple side salad or some fruit.

I eat leftovers for lunch A LOT, however. Lately I've been buying lunch too much, but when I get organized again I'll go back to leftovers. I just mix them up by changing the meat and vegetable pairing and having yogurt instead of a starch side or the like.

Jodi..You ned to try my brussels sprouts recipe!!