I agree... It's definitely NOT spaghetti... but I definitely think it makes a nice alternative to pasta on occasion... for instance, I've always loved Shrimp and Linguini, so here is a variation on that theme...
Roasted Shrimp with Spaghetti Squash
1 medium spaghetti squash, halved lengthwise
salt and freshly ground pepper
3/4 cup water
1lb large shrimp, peeled and deveined
1tbsp olive oil, plus 1tsp
1tbsp fresh lemon juice, plus lemon wedges for serving
2tbsp coarsely chopped fresh flat-leaf Italian parsley
Preheat oven to 375F. Season squash with salt and pepper. Place cut side down, in a 9"x13" baking dish. Add water and bake until tender when pierced with a sharp pairing knife, about 45 minutes. Let cool.
Meanwhile, on a rimmed baking sheet, toss shrimp with 1tsp oil, season with salt and pepper, Roast until cooked through, about 10 minutes
Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and remaining olive oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.
And of course you could easily adapt this basic idea, by using garlic if you like, or substituting pan seared scallops or roasted chicken or even a vegetarian "meat" alternative for the shrimp... and feel free to speed things up by using pre-cooked shrimp and adjust for it accordingly... It's totally up to you...