The spaghetti squash is a dinner staple in this house. When I find something everyone eats AND I can buy them for $1 a piece, they enter perma-rotation. I have found that a lot of people don't know how to prepare them, but it's SO easy.
This is what we do when we make them for the four of us:
2 spaghetti squashes
4 Tbsp Brummel & Brown yogurt spread
coarse sea salt
Preheat your oven to 400. Cut your squashes in half and scoop out the seeds. (if you like, you can save them and roast them just like pumpkin seeds.) Smear 1 Tbsp of your buttery spread all over the "meat" and sprinkle them with coarse sea salt. Place them face up in an inch of water in baking dishes and bake for 1- 1 1/2 hours. (We leave them in a long time because we love the "noodles" soft.
We eat them right out of the shell, twirling them like noodles with a fork. They're delicious with asparagus and rolls. The ladies think they're SO fun to eat and I love that they're SO good for them.