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Spaghetti Squash with Parmesan Cheese
One 4 to 5 pound spaghetti squash
1/4 cup olive oil
2 cloves minced garlic
3/4 cup freshly grated Parmesan cheese
1 teaspoon white pepper (optional)
1 tablespoon minced fresh basil or parsley
Additional parmesan cheese for passing
Pierce squash in several places with a long-tined fork or metal skewer. Place on baking pan and bake 1 1/2 to 2 hours. Using potholders, squeeze squash to test for doneness. It is ready when it gives slightly under pressure. Remove and cool.
Heat a saucepan over heat, pour in olive oil. Add garlic and cook until tender but not browned for about 5 minutes.
When squash is cool enough to handle, cut in half lengthwise and scoop out seeds and stringy portions. Using a fork, pull pulp from the shell in long strands and add them to the warm garlic oil.
Toss squash strands gently with pepper, salt and cheese. Pour into a serving bowl and garnish with basil or parsley. Serve immediately. Pass additional cheese at the table. Serves 6.