3 lb. spaghetti squash, pierced
1/2 c. butter
1/2 c. apple cider or white wine
1 tbsp. Italian seasoning OR mixture of oregano, basil, and thyme
3/4 c. Parmesan cheese

Cook squash either by boiling or microwaving 18 minutes. Let stand 5 minutes. Meanwhile, melt butter and add remaining ingredients to butter. Bring to a simmer. Cut squash; remove seeds, remove spaghetti strands, and toss with sauce. Serves 6.