If you want to make a meal of it, complete the above steps through scraping the flesh into strands, but leave the flesh in the rind. While the squash bakes, stir together one cup grated Parmesan, a half-cup panko, one teaspoon grated garlic, one teaspoon fresh (or a half-teaspoon dried) thyme leaves and one tablespoon olive oil. Season the spaghetti squash generously with salt and pepper. Divide four ounces of cubed mozzarella evenly between the squash halves, and stir to combine. (You could also add halved cherry tomatoes or chopped spinach.) Sprinkle the squash with four ounces more of cubed mozzarella, then the panko mixture. You could also add a sprinkle of red-pepper flakes. Roast until the top is golden brown and the mozzarella has melted, 20 to 25 minutes. Let rest for five minutes, then slice each in half. Serve with a snappy, cold green side like broccoli salad with garlic and sesame or Caesar salad.