Spaghetti squash is one of my favorite winter squash. It's versatile & tasty. You can scoop the flesh out and uses it like pasta, or as I often do at home, stuff it. 

Stuffing it is simple. First, prepare the squash for roasting. Cut it in half, then scoop out the seeds. Bake in a 350 degree oven for approx. 30 minutes on a cookie sheet, flesh side down with a little bit of water covering the bottom of the tray. This is also a good project for a lazy weekend day when you're at home and not in a rush to eat. I like to prep cook things like this over the weekend to save time during the week after work.

While your squash is roasting, prepare the stuffing. This is a good way to use up leftovers in the fridge. Maybe pick the meat from the leftover chicken drumsticks from last week's whole chicken. Or braise down the kale in this week's bag with some diced apple and apple cider, before combining it with some chorizo and roasted brussels sprouts.  

I like spice, so I like to incorporate the pickled peppers for both heat as well as acid.  

Another option for those who like a creamy sauce, make a basic bechemel sauce and pour it over the squash as you do the final bake. Add some shredded cheese for an extra cheesy sauce.  

The final bake is simply taking the filling you prepared and placing it in the cooked spaghetti squash. Bake it at 350 until both components are warm throughout.