Spaghetti squash
1 c. cheddar cheese
2 c. zucchini or yellow squash
1 can tomato sauce
1/4 tsp. salt
1/4 tsp. pepper
Dash basil
Dash garlic
2 tbsp. Parmesan cheese

Boil spaghetti squash in 2 cups water for 20 minutes. Clean out seeds. Shred with fork. Mix together with remaining ingredients, except Parmesan cheese. Top with Parmesan cheese. Bake at 350 degrees for 20 minutes.