This is the season to use spaghetti squash. It looks like this: 
If you look online, most folks recommend cutting it in half lengthwise from the stem end to the blossom end. But here is the secret that I learned thekitchn.com. If you want the strings to be longer, cut the squash around the middle this way:
Notice that the strings start in a swirly pattern from the bottom and circle around coming up. When you boil or bake this, and then let it cool, the squash strings will come out sort of like circles. I cut them in half and mix them with the topping for the day. I have used both a traditional spaghetti sauce and a veggie-chicken-sour cream mixture. Both tasted good and were well-received by the family.