THIS WAS WAAAAAAAY BETTER THAN IT SOUNDS.
We cut the spaghetti squash into two halves, de-seeded them, put a little olive oil on them, and baked them face-down on a pan for 30-45 minutes. Then, we used a fork to serve the squash and covered it in Classico Light Alfredo Sauce.
The bisque was a last-minute thought, and it turned out really great! I just tossed a can of San Marzano tomatoes, a cup or two or water, a pinch of garlic salt, and 1 diced zuchini into a quart pot and brought them to a boil. Then, I dumped everything into a blender and liquified everything, poured that back into the quart pot, and added the following: basil, fresh ground black pepper, and more garlic salt. Finally, I partially covered the pot and and let it cook on low for a while. Excellent.