The Best Substitute For Spaghetti…
Use it as a base for whatever you'd normally use for your favourite pasta sauce (as long as it's friendly to the #PaleoDiet , of course; not suggesting you pour on the Alfredo Sauce!), gravy (as in, a puree of stock and veggies, perhaps, NOT a slurry of flour mixed with pan drippings), or as an edible garnish for nearly any meal you're serving!
It's light texture and mild flavor impart a versatile quality to it, which lends this tasty veg to fit well into many cuisines, flavors and textures.
Halve it, remove seeds with a fork and bake, cut side down, in a preheated 425F oven for about 40 minutes, until the skin is easily pierced with a fork. Let it cool, then use a fork to shred the squash out into what will resemble spaghetti. Then- the sky's the limit!
This evening, I think I'll go Sonoma, by adding some fresh basil, garlic and chopped Heirloom tomatoes… nearly the last chance to eat the latter as the season's almost over!