Parmesan Spaghetti Squash

The weather in DC has started to cool off (although the forecast is to go back up to the 80s for at least a day or two this coming week) and the fruits of the autumn harvest are beginning to appear at the farmers markets and grocery stores. This week, I dug into the squash harvest...

Parmesan Spaghetti Squash (~ 6 servings)
1 medium spaghetti squash (~ 3 -4 lbs)
1/4 cup grated Parmesan cheese
2 T. butter or margarine, cut into several pieces
1/2 tsp. black pepper

1. Preheat oven to 350F.

2. Cut squash in half and remove seeds. Place squash cut side down in a large baking dish and bake for 30-40 minutes (until squash is tender).

3. Remove squash from oven and allow to cool for a few minutes, then use a fork to rake squash pulp out of shell so that it forms spaghetti-like strands.

4. Toss squash, cheese, butter, and pepper until well mixed.