Spaghetti squash took me a few tries to get it right. I find that doing it in the microwave is by far the easiest. Stab it on both sides, then 7-10 minutes depending on size, flip it, another 7-10 and let it cool a bit. Hack it open, scrape the seeds, and get to shredding.
I like treating it like pasta, it works great with just about any sauce I've thrown on it even if it's just olive oil with garlic. It's also good tossed into eggs when scrambling.
Making "zoodles" with one of those spiralizers with zucchini or yellow squash is really good too. Spiralize it, sautee it briefly with a bit of olive oil, then toss it on a plate and sauce it. Or eat it as is. Down side: those have about three times the potassium of spaghetti squash, so for those of us on spiro it is a concern. It isn't as bad as a potato (a little over half as much potassium), but not something I think that I should be having every day.