Spaghetti Squash

Some years back my father introduced me to spaghetti squash. It's a very buttery tasting vegetable that after prepared you treat just like pasta.

Spaghetti Squash

1 (4 pound) spaghetti squash
2 tablespoons extra virgin olive oil
1 cup grated romano cheese substitute (optional)
salt
coarsely ground black pepper
spaghetti sauce of your choosing

To boil squash: cut in half and scrape out seeds. Boil squash until tender cut side down for 15 to 20 minutes or until soft. Place 1/2 cup cooking water into a bowl, then drain and shred the squash (scrape with a fork. The meat as it shreds will resemble spaghetti noodles). Transfer to a bowl with reserved liquid.

Toss squash with reserved liquid and dress with extra-virgin olive oil, lots of cheese, salt to taste, and lots of black pepper. Ladle spaghetti sauce atop the squash meat. Serve.