My buddy and I carved a pumpkin for her daughter. While gutting it, I noticed the innards looked like spaghetti squash. So I decided to save them and try to cook it as a side dish. Long story short, it was not delicious. Butter garlic flavor is not enough. It needs a stronger flavor combo as it's pretty tasteless and doesn't even take flavor on. I think this experiment might be good with a thick, heavy sauce if you wanted a gluten-free option.
This recipe is not worth typing out, especially since it didn't turn out that great. It's just butter, garlic, salt, and pumpkin innards. But you can watch me make it.