Here is a great meatless idea, good enough for any day.
For the squash: cut it in half, scoop out all the seeds, and poke holes in the skin on the uncut side.
Sprinkle the inside with olive oil, salt, and pepper and roast facedown for 40 minutes.
When cooled, take out all the strands using a fork.
Saute a few cloves of minced garlic with spinach and cherry tomatoes, then add spaghetti squash, red pepper flakes, and roasted pine nuts on top.For added flavor sprinkle with Parmesan cheese.