1 spaghetti squash
15 ml butter 1 tbsp
250 ml tomato, chopped 1 cup
parmesan cheese, grated
Cut squash in half lengthwise; scoop out seeds. Place in baking dish. Bake, cut side down, for 45 minutes in preheated 350 F (180 C) oven. Use fork to scrape out the spaghetti-like strands. Heat squash strands with tomatoes and butter. Season to taste with salt and pepper. Sprinkle with parmesan cheese.
Serves 4