1. Preheat oven to 350 degrees F. Carefully scrape out seeds of spaghetti squash, but do not cut into the body of the squash. Place 1/2 the squash cut side down in a pot with 2" water; cover and boil for 20 minutes.
2. For microwave, place 1/2 squash in a dish with 1/4 cup water, cover with plastic wrap and cook at high for 7 minutes.
3. Squash is 1/2 cooked. With fork, scrape out squash to produce spaghetti-like strands. A thin, hard shell will be left. Place shells in casserole dish. In a large bowl, add spaghetti squash, tomato sauce, zucchini, hot sauce, and spices.
4. Mix well and spoon into squash shell, top with nutritional yeast, a little more garlic powder, and bake for 20 minutes, or until done.
I served it with brown rice and fresh French Bread. It would be an ideal filling for a pita pocket or tortilla.
What to do with the other half of the squash? Stick it in the refrigerator for a few days, then prepare it as shown above, except microwave for 10 minutes or boil for 30, and then scrape it out and serve topped with your favorite spaghetti sauce.