Spaghetti squash is a great vegetable. The flesh cooks into long, tender strands like, well, spaghetti, only sweet and earthy-tasting. Cooks sometimes make the mistake of tossing spaghetti squash with robust pasta sauces that obscure the delicate taste. Here we treat it gently, tossing the cooked strands with a simple sauce of minced garlic and shallot warmed in olive oil, black pepper, and freshly grated Parmigiano-Reggiano cheese.
For the full recipe: http://www.chowhound.com/recipes/roasted-spaghetti-squash-with-parmigiano-reggiano-13563