My friend and fellow amazing Lifetimer Flo mentioned she was whipping it up one night and I decided I needed to get on that for a couple reasons:
My grocery store had 1 spaghetti squash left when I went, of course. And it was huge - 5 lbs.
I asked friends how to cook it and was told to puncture the skin with a fork and nuke about 10 minutes, or longer, until the skin is soft. Took about 15 minutes for my giant squash, after which I sliced it open and let it cool. Once cool, I scooped out the seeds and then using a fork, raked the squash, which resulted in the "spaghetti."
I added a 1/4C of Newman's Sockarooni sauce (1 Point), 2T of parm-reggiano cheese (1 Point) and 1 serving (6 Meatballs) of TJ's Meatless Meatballs (4 Points). It was awesome.
Sure, you'll never confuse it with real spaghetti, but it was delicious and a ton of food for the Points (my favorite thing).