Spaghetti squash "pizza" bowls

Just a quick little note today. I finally made a recipe I bookmarked ages ago, spaghetti squash "pizza" bowls from the blog Cookie + Kate: sauteed spinach and garlic in cooked spaghetti squash halves (fluffed up with a fork already), topped with marinara and cheese and browned. It was good! And could have been better.

Tips:

• Cook the spaghetti squash the way she recommends, already halved and seeded. I cooked it whole, being lazy - or at least, thinking I was being lazy. Since the squash threads out after cooking, it's way harder to take the seeds out without losing the good part. And pertinent to this recipe, since you make the rest of the dish inside the squash half, it's too wet if you've cooked the squash whole.
• Use a thick, well-seasoned pasta sauce. Mine was a bit watery which did not help the already-overly-wet situation. I would likely add some seasoning to the jarred sauce, including something spicy (she recommends flaked red pepper on top, like you'd do with pizza, but I would probably like it better within the sauce - or you could use chipotle in adobo, or powdered hot pepper).
• Use shredded mozzarella, as shown. I got fancy and used the kind that comes in balls, but it's not a great "topping mozzarella" choice.