I make it very simply with just a little butter and cinnamon. I made it with spaghetti sauce once and we didn't like it that way. I have an old cookbook from a chef named perla meyers and she's the only one I've seen that agrees with me, that they don't pair well. But the majority of folks do like it with tomato sauce so we're the oddballs :)
Besides with a little butter and cinnamon I've also baked it, remove the 'shreds' and cook to remove excess moisture and added them to quiches with other veggies, or scrambled eggs, which I usually add leftover veggies to. I buy butternut and acorn squashes the most though. Let us know what you decide on!