The only thing heavy about this recipe is the amount of garlic it calls for; the rest makes for a light and comforting side dish. Once you have the cooked and cooled squash, putting it together and baking it until browned is a snap. The biggest decision you'll have to make is how to cook the squash before assembling the casserole. I've done it three ways: microwave with water, cooking it in the oven with water, and roasting it in the oven. I chose to roast it for the purpose of this recipe in order to see if I could use the nice All-Clad all-in-one pan for every step. It worked wonderfully, and I had plenty of time for the roasting as it kept my loft nice and toasty. Oftentimes, roasting vegetables brings out a more robust and sweet flavor, but roasting the spaghetti squash didn't have the same result, in my opinion. So, if you're pressed for time, feel free to put the halves of the squash in a microwave-safe dish with an inch of water and microwave for 12-15 minutes, or until the squash is soft when you pierce it with a fork.
As far as the issue of fresh garlic versus powdered garlic, I've used both in this recipe and the garlic powder gives it greater consistency in flavor. If you choose to use fresh garlic, be sure to load it up with quite a few cloves. And be sure everyone eats some of it so that you all have the same garlic breath.
For the recipe: http://www.lavendermagazine.com/featured-home-page/recipe-spaghetti-squash-casserole/