1 large spaghetti squash
1 jar marinara sauce
½ -1 cup fresh Parmesan cheese, grated
Salt and pepper
½ cup butter or margarine
Wash squash and prick with a fork.
Bake at 400° until tender, about 40 minutes.
Cut squash into halves and remove seeds and fibrous stings with a spoon.
Using a fork, pull squash strands out of the shell. The squash will resemble spaghetti.
Melt butter or margarine in a sauté pan; add squash and season with salt and pepper. Add Parmesan cheese and toss.
Serve with warm marinara sauce.