1 large spaghetti squash
1 tablespoon extra virgin olive oil
butter and brown sugar or maple syrup
grated Parmigiano-Reggiano cheese
beans and salsa
Heat oven to 400°F. Cut the squash in half lengthwise and scrape out the seeds. Brush with oil and sprinkle with salt. Place the squash halves cut-side down on a rimmed baking sheet and roast until it can be easily pierced with a knife, about 1 hour. Allow to cool a little and then scrape the flesh out with a fork, separating the strands. Top as desired.