from Janine McCormick, inspired by Paul Bucciaglia 

My first year at Fort Hill Farm Paul told me to prepare my spaghetti squash this way and now it’s the only way I ever eat it, it’s so simple and so good!

1 Spaghetti Squash                                                       extra virgin olive oil

4 – 5 cloves garlic, minced                                            sea salt and fresh ground black pepper

Freshly grated parmesan or romano cheese

Preheat oven to 350.  Cut the squash in half lengthwise and scoop out the seeds.  Place both squash halves cut side down in a lightly oiled baking dish and add about 1 inch of water.  Cover and bake 20 to 30 minutes depending on the size of the squash.  Once you can stick a fork through the skin without much effort, it’s done.  Remove from the oven and set the squash on a dish to cool.

Once the squash is cool enough to handle scrape the squash out of the skins using a fork.  As you do this the squash to will turn to spaghetti like strings!  Set aside.

Meanwhile, heat a couple tablespoons of olive oil over medium heat in a large skillet, add the garlic and sauté for 1 minute or until the garlic is just fragrant.  Add the spaghetti squash and toss well.  Season with salt and pepper to taste.  Serve immediately with lost of fresh grated parmesan or romano cheese and ENJOY!