1 12" spaghetti squash
2-4 cups spaghetti sauce
2 cups 1" broccoli pieces
1 cup of water
Optional: vegan parmesan substitute
Optional: basil, dill, garlic, and other Italian spices
Optional: flax seed oil for your Omega 3 needs
This recipe is cheap, satisfying, and fast. It's a very close spaghetti and meatball substitute for those of us who avoid meat/wheat/corn/rice/oats but miss the taste we grew up with.
Cut the spaghetti squash in half and pull out the stringy pulp and seeds. Save the seeds for roasting (see below).
In a microwaveable dish, pour in 1 cup of water. Place both halves face-down into the water and cook on high for 10-12 minutes until the mid-outer flesh is as tender as the inner.
Take a fork and scrape the spaghetti-like flesh into a bowl. Top with broccoli pieces then spaghetti sauce and enjoy!
Optional: Add Vegan parmesan substitute, a few dashes of Italian spices, some flax seed oil and you'll hardly notice you're not eating pasta!
Notes: The broccoli *did* take a little getting used to as a meatball substitute. I find it best to allow them to come to room temperature. After the third time I'd eaten this recipe I hardly noticed I wasn't eating meatballs.
Spaghetti squash is a yellowish gourd about the size of a football. Has stringy pulp and seeds that closely resemble a pumpkin. Comes into season in the late fall.
The seeds are so much like pumpkin seeds you can roast them the same way: http://www.lowcarbfriends.com/bbs/archive/topic/152647-1.html 
I used Soy mage’s Vegan parmesan substitute, although I understand it's GMO (bummer).
I used a can of Hunt's Traditional spaghetti sauce; it's cheap, fast, has no artificial ingredients (bonus) and I'm pretty certain its vegan. Unfortunately it's probably GMO and cooked; I like to avoid GMO and I believe more raw is better. The good news is I'm sure it would taste just fine with some raw organic homemade spaghetti sauce.