I went to the local Food Lion and got a big honkin' spaghetti squash, per several commenters' suggestions. Assuming that I could treat the squash as I would pasta, I cooked it, flaked it apart, then made fettuccine Alfredo out of it. Behold:
Spaghetti squash Alfredo with green onions and crumbled bacon. My Alfredo sauce follows the KISS Method (Keep It Simple, Stupid): butter, parmesan, and heavy cream, with a bit of garlic, onion, salt, and black pepper thrown in-- just enough to be noticeable, and no more.
All in all, the squash turned out firm and fibrous. Crunching down on those strands was nothing like noshing on fettuccine (not a surprise, really), and because spaghetti squash is only slightly sweet and not particularly flavorful, I felt the overall experience was rather bland. But as low-carb meals go, this wasn't a bad way to begin. A quick scan of online recipes shows that most spaghetti-squash preparations are done with tomato sauces and not cream sauces; after tonight, I can kind of see why. But the Alfredo approach wasn't terrible, and I've got enough for a second full meal.