Spaghetti Squash 3 Ways

There have been a ton of spaghetti squash recipes on Pinterest lately and every time I see them, I contemplate making something.  The hubbs made some spaghetti with spaghetti squash awhile back, but I wasn't a big fan of it myself.  So this week while my husband's away I figured I'd try it a couple of different ways by cooking it myself.  After all, it's a fairly inexpensive and healthy meal.  I'm determined to like it, so here are the first 3 recipes I've tried, and I'm sure there will be 1,000 recipe trials, too.

Version 1 - Garlic and Parmesan Cheese
Cooked spaghetti in oven according to directions on label, then added a bit of parmesan cheese, garlic and seasoning.  This was OK, however trying it for the first time, it was a bit different than what I expected.

Version 2 - Sauteed Garlic and Spinach

For this version I followed different cooking directions for the spaghetti squash.  The previous version says to cut the squash in half and cook for 45 mins, but doesn't specify to turn it upside down.  This one stated to turn it upside down, and BOY, does it make a difference.  The squash was more moist, more cooked and less crispy.  So much better!!  While I waited for the spag squash to cool a bit, I sauteed up some garlic and spinach and then tossed it into the spag squash.  DELISH!

Version 3 - Pesto, Tomato, Basil and Mushroom

As I mentioned before in my mushroom risotto post, I love mushrooms with anything and everything, so of course I put them in this version, too.  This one has sauteed tomato, basil, mushrooms and pesto added to the spaghetti squash.  I really wasn't a huge fan of the pesto with this, so if I make it again, I'll definitely tweak the recipe.

Are there are good recipes you've tried that you want to share?  I'm always open to more suggestions.