If you like to eat...

I am not a big recipe poster... but here goes.
Cut the spaghetti squash in half vertically (this is not as easy as it sounds.)
Drizzle with evoo
Put in a 400 degree oven for 45 min- an hour, until inside is soft
Take it out and let sit for a few minutes.
Then take a fork to the inside and just start scraping the sides.
I just served it right in the rind (is that what you call the outside of squash?)

The sauce I put on it was simplified from our favorite family recipe, Chickpea pasta.
1 red bell pepper chopped into 1/2 pieces
5-8 cloves grated garlic
Pinch crushed red pepper flakes (I use more than a pinch...but we like it spicy)
Rosemary (fresh or dried..I use what I have)
Handful of fresh parsley, chopped
Saute these all together for like 5 min
Add a can of diced tomatoes
Let simmer for like 10 minutes

Then I just mixed the sauce into the squash with some Parmesan cheese and it was delicious.
For those of you who want to try the original chickpea pasta....cook up about 2 cups of dentalini or macaroni. After the sauce simmers add 1 can of chickpeas, when they are warm add the cooked pasta and Parmesan cheese and some more parsley.