Instructions: Cook and drain the squash. Separate out the spaghetti strands, handling the shells carefully so they do not tear. Set the shells aside to drain. In a bowl mix together the strands of spaghetti squash with the rest of the ingredients. Mound this mixture back into the squash halves and microwave or bake until heated through.

Notes:
Since I was growing spaghetti squash last year - I planted three which was a big mistake - those vines are incredibly prolific - the need to find things to do with them turned critical pretty fast. Here is my list:
1. Cooked spaghetti squash has a "noodle-like" quality which makes it a good addition to lots of soups.

2. Eat the seeds. They are great raw and even better dried and lightly salted and toasted (similar to pumpkin seeds).

3. Eat as a side dish vegetable with appropriate herbs, butter, cheese... (Incidently, the best way to cook spaghetti squash is in the Microwave -1/2 squash, cut lengthwise, covered and vented for about 8 minutes on Hi).

4. I had so much of the stuff around that I got out all my old zuchinni recipes and tried using finely chopped spaghetti squash instead of zuchinni in all those cake and loaf recipes...worked like a charm.

5. Spaghetti squash can be sliced in chunks and eaten raw, either added to salads or with a dip.

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