When the onions are translucent, add a little more oil and the squash and cook until softened, but still "crunchy" (about 4 minutes) turning frequently. Toss in a pinch or two of sea salt, to taste. Garnish with parsley sprigs and serve hot.

Note: You could add your own choice of herbs and spices to make it all more interesting, but the object is to get close to the texture of spaghetti squash. I would choose a dash of nutmeg for an earthy "fall flavor".

Submitted by: Chef Gordy Evans