After hearing my sis talk about spaghetti squash and how good it was with a little butter and parmesan, I had to bake one myself. I've only topped it with spaghetti sauce, so I decided to experiment a bit, and here's what I came up with:

Spaghetti Squash Italiano

1 spaghetti squash
1 can diced tomatoes
6 large green olives in olive oil and minced garlic (from a local grocery's antipasto bar)
italian seasoning, to taste
salt and pepper, to taste
shredded parmesan cheese (NOT the stuff in the green container)
evoo

Cut the squash in half and scoop out guts and seeds. Place upside down on a cookie sheet and bake in a 375 degree oven for 1 hour.

After cooking, use a fork to scrape out the squash which will come out in spaghett-looking strands. Add the tomatoes and olives which have been cut in half, italian seasoning, salt and pepper. Mix well. Store in an airtight container. When ready to serve, plate, drizzle with evoo and top with parmesan. Microwave until warm through and cheese has melted.

Great as a veggie side.

Cher

that sounds incredible!

My sister's been talking about spaghetti squash too!
This looks gouda!
mmmm,
~m

Alternate recipe:

4 quarts of water
1 box of spaghetti
1 big shoe
1 fat man (optional)

~fff - np: múm - yesterday was dramatic, today is ok

Hey Coldtea,

I tried the spaghetti sqash thing. It was very good! Thanks for the tip.

Posty, I had to pass on your idea. You had me going until you added the "fat man".

Shawn

if you don't want the mess of a baking sheet
you can also boil spaghetti squash in a stockpot for about 20-30 minutes
or until a fork pierces easily the skin