Baked Spaghetti Squash with Butter and Cheese

Susan from Food Blogga

Makes 4 servings

1 small spaghetti squash (about 2 pounds), halved lengthwise, seeds removed
1 tablespoon plus 1 teaspoon butter
2 tablespoons grated Reggiano-Parmigiana cheese, plus 2 tablespoons for garnish
a few pinches of coarse sea salt and several cranks of freshly ground black pepper
a sprinkling of fresh thyme, basil, or parsley, optional

Preheat oven to 375 degrees F. Line a baking pan with tinfoil (for easy clean up). Place squash halves flesh side down and pierce all over with a fork. Cook for 45-50 minutes, or until tender.

Using a fork scrape the hot flesh from the squash and place in a bowl. Add butter, 2 tablespoons cheese, and salt and pepper. Lightly toss until well combined. Garnish with remaining 2 tablespoons cheese and herbs, if using. Serve immediately.