1 (4 lb.) spaghetti squash
3 tbsp. extra virgin olive oil
2 cloves garlic, minced
3 oz. Parmesan cheese, (freshly grated 3/4 c.)

Preheat oven to 350 degrees. Cut squash in half and remove seeds. Place the halves, cut side down, in a baking pan. Bake for about 1 hour or until tender. Remove from oven and pull the strands from the skin with a fork. You should have about 6 cups. Heat the olive oil and garlic until garlic sizzles; do not brown. Pour over the squash strands and toss thoroughly. Top each serving with Parmesan cheese.