• Step 1

  Preheat oven to 400 degrees. Halve spaghetti squash; discard seeds.

• Step 2

  Drizzle cut sides of squash halves with 1 Tbsp oil each; season with salt and pepper. Arrange cut side-down on parchment paper-lined baking sheet.

• Step 3

  Roast about 45 min until lightly browned and tender. Remove from oven; let rest 5-10 min.

• Step 4

  Run tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands. Scoop strands into serving bowl. Toss with parsley; season with pepper.

• For added flavor, add 3/4 cup Italian Classics Grated Parmigiano Reggiano (Cheese Shop). • To prepare squash in microwave instead of oven: Halve spaghetti squash; discard seeds. Place 1 squash half skin-side up on microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 10-12 min, until tender. Repeat with second half. Let rest, covered, 10-12 min, until cool enough to handle. Carefully remove plastic wrap; avoid steam. Continue with step 4.

Note: When servings & ingredients are modified, nutrition & directions may vary.