There was a small part of me that wanted to call this "Spaghetti Squared".  Or, after seeing the pictures, something involving worms or maybe "compost pasta".  This is a case of the photograph not being even remotely as good as the taste.

What's nice here is that you're getting everything you need in one bowl:  protein from the cheese and pine nuts, whole grain flour and fiber from the pasta, and TONS of vitamin A and fiber from the squash.  You really don't need much of a side dish, but a little salad never hurt anyone and provides a cool, crunchy contrast.   

Prep Time: 10 Minutes
Cooking Time:  50 Minutes
Yield:  4 Servings
Ingredients:
4 oz. Whole Wheat Spaghetti
1 Medium Spaghetti Squash
Sea Salt and Pepper, to taste
2 Tbsp Olive Oil plus some for brushing
2 Cloves Garlic, minced
2/3 Cup Parmesan Cheese, grated
½ Cup Pine Nuts, toasted in a hot pan until golden
1/3 Cup Fresh Parsley or Fresh Basil Leaves, either chopped or ground up (i used basil)
1 Tbsp Fresh Oregano

Preheat oven to 350 degrees.  Cut squash in half, longways, and scoop out the seeds with a large spoon.  Brush both cut sides with a little olive oil and sprinkle liberally with sea salt and pepper.  Bake squash, cut-sides down on a baking sheet for about 40 minutes or until outer shell can be pricked with a fork.  Remove from oven, let cool until you can handle it, and scoop out squash with a spoon.  Set aside.  Meanwhile, bring a pot of salted water to boil and cook spaghetti for 10 minutes or until al dente.  Drain and set aside.  Warm olive oil in a large saucepan over medium-low heat.  Add garlic and sauté until just golden.  Add squash and spaghetti.  Toss to coat with oil.  Fold in parmesan, pine nuts, parsley and oregano.  Season with sea salt and pepper, to taste.