I can count the number of times I remember eating spaghetti squash on two fingers. That's right: two.
1) I was in San Francisco with a friend and we ate a late lunch/early dinner at Pizzeria Delfina (a restaurant that I also blogged about here). We ordered pizza (of course), but we also ordered a spaghetti squash/red pepper flake/pancetta mixture. It was perfection, actually: a light lemony salad that had enough pancetta to seem just slightly decadent.
2) Tonight: I had purchased a spaghetti squash a few weeks ago that I finally tonight decided to use. I microwaved half of it in a glass pan with water, covered with plastic wrap. After 8 minutes, I let it sit a bit while I grated asiago cheese. I shredded the squash with a fork, put the asiago cheese on top, and added red pepper flakes, salt, capers, sliced grape tomatoes, and sliced kalamata olives. I loved it. I'll definitely be making this again.