Here's info from
www.epicurious.com 's food dictionary:
Also called vegetable spaghetti , this
creamy-yellow, watermelon-shaped winter squash was so named because of its flesh, which, when cooked, separates into yellow-gold saghettilike strands. Averaging from 4 to 8 pounds, spaghetti squash are available year-round with a peak season from early fall through winter. Choose squash that are hard and smooth with an even pale yellow color. Avoid greenish squash (a sign of immaturity) and those with bruised or damaged spots. Store uncut spaghetti
squash at room temperature for up to 3 weeks. After the whole squash is baked, the rather bland-tasting strands can be removed from the shell and served with sauce, like pasta. They can also be served as partof a casserole or cold as a salad ingredient.
I think spaghetti squash is the only winter squash that is 0 points - yellow and zucchini squash (summer squash) are also 0 points.
It makes a good subsitute for a starch on the dinner plate - either with a bit of margarine or olive oil or as a pasta with sauce. I like to saute zucchini, tomatoes, mushrooms and garlic and serve it over cooked spaghetti squash.