Follow-up -- spaghetti squash. I used Bevi's recipe from Pioneer Woman, and found it OK -- I think I would have liked it with some more spice. However, I think I baked my squash too long (it was a big boy, about 3 1/2 pounds, so I gave him about an hour and a half, whole, pierced). All the recipes I saw called for roasting for an hour, but also called for small or medium squash. My fibers were awfully pulpy, and almost disintegrated into a puree when being tossed with the maple syrup/shallot dressing. Would I have gotten more distinct fibers had I baked a shorter time? I do like the flavor, and would like to utilize this squash to sub for pasta in some preparations, as it's healthier and a way I can get my teenaged son to actually eat a vegetable. Thoughts?
IMHO...undercook the squash, use quite a bit of olive oil for the tomatoes, as the recipe mentions.
Also...I'd up the spinach element also and use less pungent cheese like a baby swiss.
And it really needs a good crusty bread side dish.
If you can't find really good imported canned tuna..just cook some tuna steaks in garlic and oil and flake them for the tuna element, as most American canned tuna is cat food mushy.
You might also like this cauliflower couscous technique, and top that with a beef or lamb stew "tagine" or a veggie tagine.