• 2 lg. spaghetti squash
• fresh garlic, diced to taste
• Parmesan cheese to taste
• 1 med. onion, diced
• 1/2 stick butter
• 3 Tbs. dill**, chopped
• 3 Tbs. chives, chopped
• 1/2 C. green bell pepper, diced
• salt and pepper to taste

Preheat oven to 375 degrees. Cut squash in half lengthwise and scoop out seeds. Place open side down on cooking sheet and bake for 1 hour. When squash is done, melt butter in large saute pan. Saute peppers, onions and garlic in butter until tender. While vegetables are sauteing, use a fork and gently scoop out each half of the squash. Place in saute pan with sauteed vegetables, add Parmesan cheese and fresh diced herbs. Mix thoroughly and serve as soon as all ingredients are fully cooked.**With fish you would add dill, with chicken-thyme, beef-sage etc. If cooking Italian, use basil.