You good folks on this forum have any suggestions I could try?

Two are around 2# but one is a big one at around 4#. I would like to have something serve as a main course rather than a side.

Thank you...
Neal

It's DS's favorite way to eat squash.

Spicy Spaghetti Squash with Black Beans

Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving.
Ingredients:
• 1 medium spaghetti squash
• Filling
• 2 teaspoons olive or corn oil
• 1/2 cup red onion, chopped
• 1 jalapeño chili, seeded, minced
• 1/2 cup red pepper, chopped
• 1 cup black beans, rinsed and drained well
• 1/2 cup sweet corn, frozen or fresh
• 1 teaspoon chili powder
• All of the reserved cooked squash, about 4 cups
• 1/3 cup cilantro, minced
• 1 tablespoon lime juice
• 1 teaspoon sea salt
Method:
Roast squash in a 375�F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.

For the filling, heat oil in a large pan and saut� red onion, jalape�o chili and red pepper for 2 minutes. Add beans, corn and chili powder; saut� 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

Fill squash halves with filling, mounding mixture in the center.

Nutritional Info:
Per Serving:

• 160 calories (30 from fat)
• 3.5g total fat
• 0.5g saturated fat
• 0mg cholesterol
• 330mg sodium
• 29g carbohydrate (7g dietary fiber, 5g sugar)

Spaghetti Squash Tomato bake