it (and all the fall squash) just came into season around here. it's great. light and a little crunchy compared to regular pasta. if you can get a hold of one they are definitely worth try. bake in a pan 350 degrees F, in about an inch of water for 40 minutes. the "noodles" come right out with a fork.
along the same lines as marc suggested, i put stirfry/roasted veggies/stew etc over a bed of steamed greens (collards, kale, mustard or whatever else is fresh and floats your boat).