1 med. spaghetti squash (approximately 3 1/2 lbs.)
1 c.tomato sauce
Kosher salt
Freshly ground black pepper
Freshly ground Parmesan cheese for garnish

Preheat the oven to 375 degrees F. Place the whole squash in a pan and bake for 45 minutes to 1 hour, turning once, until the flesh feels tender when pressed. Remove from the oven and halve at once. (Otherwise the squash will continue cooking.) Let cool briefly, then scoop out and discard the seeds. With a fork "comb" the strands from each half until only the shell remains.

Heat the tomato sauce in a medium saucepan and stir in the squash; mix well and season to taste with salt and pepper. Serve hot, garnished with the Parmesan cheese.

SERVING SUGGESTIONS: Follow with chicken with capers and olives, stir fried chopped meat and rice or fillet of Grey Sole en Papillote.