I sprayed the squash with olive oil and seasoned it with some salt, pepper and Italian seasoning. I roasted it at 400 degrees for 50 minutes.
When the squash was done, I let it cool while I roasted a pound of sugar plum tomatoes at 400 degrees for 20 minutes.
I let it cook a few minutes until the veggies were soft and then tossed in the roasted tomatoes.
I shredded the spaghetti squash with a fork and then topped it with the cooked veggies. The squash served as a great bowl.
There were enough veggies left over for at least one more half spaghetti squash and then some.
And it was delicious.
UPDATE: Adding some Parmesan only makes it better.