Pre-heat the oven to 350 F.
Clean the halved squash and the acorn squash. Place onto a baking tray cup side up, place a piece of butter, vegetable base and maple syrup into the spaghetti squash halves, place the same in the center of the squash rings. Bake for 30 minutes until tender, remove and keep warm.
To Assemble: Heat a saut? pan on medium and add the butter blend and garlic, cook garlic until lightly browned, add in maple syrup, chili flakes and red pepper, cook out several minutes. Remove from heat, add in the balsamic vinaigrette and season.
With a spoon gently scrape out the “noodles” form the spaghetti squash, and place them in the center of the acorn squash rings on a plate. Drizzle the warm sauce all around the squash and serve warm.