1 roasted spaghetti squash (roast on cookie sheet for 1 1/2 hours on 375 until soft, cut in half, remove seeds, scrape out flesh and set aside)
2-3 garlic cloves, minced or sliced thinly
1/4 cup finely chopped onion
Salt & Freshly Cracked Pepper
Olive Oil or Peanut Oil
3/4 cup Grated Parmesan Cheese
Heat the oil in saucepan, add onion, garlic, salt and pepper, and cook until lightly browned. Add the squash and cook until heated thoroughly. Remove from heat and toss with cheese. Great for serving with a roasted chicken, or roast and a fresh green salad.
Variation: Try adding wilted spinach or kale to the finished dish.