The only thing I would suggest is that when we cook it in the oven, we slice it in half (longways), scoop out the seeds, drizzle a little olive oil on it, and set it cut-side-up. A lot of recipes I see online say place it cut-side-down, but it's been my experience that you get a really soggy result. Cut-side-up and there might be some moisture in the hollow where the seeds were, but you can pour that out. Soggy squash = yuck!
We just had the last of the spaghetti squash and meat sauce for lunch. Scooped out into a storage container, and kept in the coolest part of the fridge, it was just fine two days later. Microwaved until warm. Microwaved the sauce separately. Worked a charm, and the whole meal per serving came out to about 1.50. It would have been cheaper if I hadn't used jarred sauce, but I was feeling lazy. Or used less mince. And I haven't put any spaghetti sauce up this year as I haven't found any tomatos for a good enough price that looked decent enough to do it with. So Seeds-of-change sauce (2 pounds on sale at Tesco) for the win.
