Chop it open lengthwise, be careful! Scoop out all the icky stuff in the middle with a spoon. Reserve the seeds to roast if you have too much time on your hands :-)

Place cut side down in a 9x12 casserole dish with about an inch or so of water and cook at 350˚ for about 30 mins or until fork tender.

When the squash is cool enough to handle, take a fork and pull the strands of squash loose to make spaghetti! Yum.

Follow the directions on the bag. :-) If using gluten free pasta - I strongly recommend running cold water over the cooked pasta to prevent it from getting gummy. 

Start with a TBSP of evoo in the bottom of a cast iron skillet (large) and add some salt and pepper. Start cooking your veggies until they look like they are beginning to soften. Add the whole jar of tomato sauce and simmer until warm all the way through.

Start with squash, then a layer of noodles, then lots of delicious veggie sauce. You can sprinkle parmesan cheese or nutritional yeast on top. Or perhaps a little fresh basil? mmmm.