1 med. spaghetti squash (4 c. cooked spaghetti squash)
4 tbsp. finely chopped fresh parsley
3 tbsp. grated Parmesan
3 tbsp. grated Romano cheese
3 tbsp. onion
Salt and pepper

Puncture the spaghetti squash in several places with a skewer. Put the squash in a shallow roasting pan; add 1 cup water and bake it uncovered in a preheated 350 degree oven about 45 minutes.

Remove squash from the oven, slice it in half, scrape out and discard the seeds. Scrape out the yellow strands and fluff with the tines of a fork to form a vegetable spaghetti.

Toss all ingredients together lightly and serve immediately. Makes 8 side-dish vegetable servings.