1 med. spaghetti squash (about 2 or 3 lb.)
4 tbsp. butter
1 or 2 tsp. minced garlic
1/2 c. grated Parmesan (optional)
1 tsp. chopped fresh basil (or 1/2 tsp. dried)
salt and pepper to taste

Cut squash in half lengthwise and scoop out seeds. Place half the butter and garlic in each squash half and set in a pan with 1 inch of water. Cover tightly with aluminum foil and bake in a 400 degree oven for about 1 hour or until pulp is soft. Place on serving platter. Using a fork, scrape pulp from sides and bottom making it look like spaghetti. Leaving squash in skillet, add cheese, basil, salt and pepper. Toss and serve inside skin. Serves 4.