we slice the squash in half. just don't cut off any digits. it's tricky. and then bake cut side down for 30-45 minutes. it really depends on size, so check after 45 minutes if you've got yourself a big squash.
i always find that when i make spaghetti squash that i always end up with more sauce than squash so i use the left over sauce for a faux eggplant parmesan. slice eggplant into slices (you can peel it or not) and soak it. then dip into egg wash. i've used flax seed meal and coconut flour for the batter. the coconut flour really works out better if you're going to fry them up. either works fine for baking. i season the batter up with salt, pepper, garlic powder, maybe some red pepper flakes...just whatever you like. then you can bake or fry and top with cheese and sauce.
i will maintain the truth
i knew naturally as a child
i won't forfeit my creativity
to a world that's all laid out for me
i'll look at everything around me
and i will vow to bear in mind
that all of this was just someone's idea
it could just as well be mine - ani difranco