My garden has yielded 6 large spaghetti squash, so I roasted one, scooped out the filling, and made these burritos using stuff from the garden - red onion, zucchini, peppers, green beans, and even oregano buds. I made a sauce using coconut milk and used that to hold everything together. 
The shells are fried on both sides to crisp and flavor them before rolling. This recipe turned out very good, and tastes even better the next day.
