Saute some chopped onion on low heat until it's really nice and soft, and dark - almost carmelized. Add chopped fresh mushrooms, and cook until the mushrooms are done. (Be generous with the amounts of the mushrooms and onions - they reduce down to such a tiny amount. One container of fresh mushrooms isn't enough for more than 2 people.) Season with salt and pepper, and if you like, some minced fresh herbs - basil is always nice.
To serve, put a little safe margarine on your squash, top with the mushroom mixture, and top it all off with some soy parmesan, if you like. Heavenly!
Really, you can top spaghetti squash with anything you'd put on pasta, so the recipe index might have some good ideas. A light pesto (homemade, so you know it's free of dairy and excess oil) would work. So would any combination of sauteed vegetables, and - when you're ready for it - tomato sauce.
I'm not sure if spaghetti squash is IF or not. To be on the safe side, assume it is, and have some good bread with dinner. 
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