I had a large spaghetti squash to use up and came up with this recipe. This type of squash, by itself, is rather bland tasting. It needs some flavors to help it out. The technique I use to prepare the squash is simple, and very effective. The strands (noodles) of the spaghetti squash will pull right out with a fork with little effort.

A large squash may feed 3-4 people.

• 1 medium/large spaghetti squash
• 1 tablespoons olive oil
• 3 cups spaghetti sauce
• 1 cup fresh parmesan cheese, shredded
• 1 tomato, chopped (optional)
• 2 tablespoons fresh cilantro, chopped (optional)

Preheat the oven to 375°.

Cut the top (stem side) off just below the steam. Slice the remaining squash in half, lengthwise. Remove seeds and strands with a spoon and discard.

Brush olive oil over exposed squash. Using a parchment paper lined baking sheet, place the squash cut side down. Cook for 1 hour (45 min for medium size squash).

Remove from oven. Using a sturdy set of tongs, flip the squash over to expose the cut side up. Allow to cool for 15-20 minutes. Use a fork and pull the spaghetti strands off the walls of the squash. Try not to poke a hole in the skin. Save squash shells for the next step.

In a large bowl, combine spaghetti squash, from both halves, with 2 cups of spaghetti sauce. Return the mixer to each half. Cover the mixture with remaining (1 cup) spaghetti sauce. Top with parmesan cheese. Place both halves back in the over for another 20 minutes or until the cheese starts to turn golden brown.

Remove from oven and garnish with the fresh chopped tomato and cilantro.