Spaghetti squash - suggestions for make ahead?

It’s Canadian Thanksgiving today, and I’m in the kitchen. I’ve got a spaghetti squash and I’d like to cook it this morning for supper tonight. I thought I’d cook it, shred it, and put it in a casserole, then just before supper, dab it with margarine, pepper, salt and maybe some spices. Don’t want a heavy sauce.

Any suggestions for the spices? or an alternative way to do it this morning, for this evening?


That’s the way I make it. Sometimes I sprinkle with garlic salt and grated Parmesan/Romano. The hot food bar in the grocery sells it as a side dish now and then, made into little round nests, topped with a bit of tomato sauce and shredded mozzarella, baked.

Thanks for the suggestion. I shredded it, put in some dabs of garlic butter and grated some parmesan over it, with some dried onion flakes, stirred it all up, and into the fridge with it. Will micro it just before supper tonight.