While many recipes tell you oh just substitute strands of spaghetti squash for pasta!
I think the only one I've made so far that actually tastes really good
with squash instead of pasta, is Half-Baked Harvest's Dad's Friday Night Pasta Dish [which in theory you ought to be able to read here
but I was getting an error], possibly because it was never intended to use squash. I made a few adjustments: of course, I didn't bake it for an hour because there is no pasta to cook, and I left out the water for the same reason, but I also mixed the grated Havarti and Parmesan into the squash with the spices [and probably the mozzarella if I bothered to shred it] and sun-dried tomatoes [with oil!] so that the squash got evenly flavored. It must be eaten hot though! And I would totally double the amount of spice I use, next time.
I finished our dried basil while I was making it yesterday and, since then, I've had and we'll all go together, to pick wild mountain thyme
running through my head. Folks, I've got Camp Nano and NaPoWriMo going on this month, I can't be constantly listening to other people's lyrics :)