This is the recipe I love, comes out smooth even though I replace the cream with milk.
http://www.epicurious.com/recipes/mem...

I've fallen in love with this recipe, have made it twice in the last 2 weeks:
http://www.epicurious.com/recipes/mem...

I use milk in place of the cream and add the chilies really to taste. It adds a wonderful subtle heat to the sweetness of the squash. I use my immersion blender but only puree it half-way, I like it a bit chunky rather than completely smooth.

I always loved spaghetti pie that my mom used to make from leftover spaghetti, so I was creative the other night and used my leftover spaghetti squash.
I mixed the squash with an egg, shredded mozeralla chesse, some basil, and parm. Mixed it up thick and goopey and cooked it in little ramkins (I only had about 3/4 c. of squash to begin with), pushing down so they would bake into one piece. Baked it up till nice and golden and they were delicious! I ate it with some spaghetti sauce on top but later ate the other ones plain and they were great on their own. I'm thinking they'd be good as a side dish for Thanksgiving (sans the sauce).