Quarter the spaghetti squash and remove seeds. Boil or bake it until it flakes off like spaghetti and is tender when you put a fork in it. Scoop out the squash from the shell and put in a sauce pan. Add water to barely cover the squash and add brown sugar to taste (anywhere from 1/4 cup +? depending on your sweet tooth and the size of the squash. Let it cook in the sugar water until the water turns a little bit more syrupy and the squash seems to have absorbed the flavor.
Serve warm and enjoy!