This is a great replacement to noodles and can help keep your carb intake down. We do make spaghetti a lot so this is how I cooked the squash and prepared it for this meal.
There are two ways you can cook the squash. The first way is to cook it whole. This takes a little longer but it can be done. The second way, and the way I cooked it was by cutting it in half. You can cut it either way. It also is easier to cut if you take a fork and outline the cut first. *
Take each half and put a little oil and seasoning on it. I put the oven at 425° but you can do 350°, it would just take longer but would be softer. I had it in the oven for 20 min. It can be however long you want for the texture you want. 30 min would be better if you wanted it softer. When I took it out of the oven I let it rest for a little while. Then I used 2 forks and shredded the squash. (If it isn’t the texture you would like, you can always shred it and microwave it for a min or two.) I then just served it like normal spaghetti noodles and put sauce and meatballs on top. I did use part of a homemade sauce for this recipe and then added a little organic sauce from the store. *
This honestly was so good and I would make it again in a heartbeat. It also was a great way to get more veggies in for the day.