Cut squash in half, remove seeds. Bake at 350F for 45 minutes. Remove strands with a fork.
Toss lightly with salt, pepper and butter. Season with parmesan or serve hot with spaghetti sauce.
Roasted Squash Wedges
1/2 cup olive oil 1 T. basil
1 T. rice vinegar Salt and pepper
1 T. oregano Crushed garlic (optional)
Toss in bowl with wedges. Bake 30 minutes on cookie sheet at 350-400F, or until fork tender.
Roasted Pumpkin Seeds
One pumpkin or squash, whole
Vegetable oil (optional)
Preheat oven to 350F
Cut open pumpkin or squash, scoop out the seeds and remove the stringy fibers from them. Rinse the seeds.
Spread seeds on baking sheet, toss with oil and kosher salt, and roast in the oven. Roast 10-20 minutes, or until hear crackling.