Spaghetti Squash Parmigiano Print Email

1 medium spaghetti squash
1/2 cup finely grated Parmigiano Reggiano cheese
1/2 stick butter (4 TBS Italian Parmigiano Reggiano butter preffered)
Salt and pepper

Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper. Serves 6