Herbed Spaghetti Squash with Olive Oil and Parmesan

Serves 4 to 6

1 spaghetti squash (about 3 1/2- 4 pounds)
2 tablespoons olive oil, divided (preferably extra virgin for drizzling on top)
1 garlic clove, minced
3/4 cup chopped fresh herbs such as basil, parsley, rosemary, and oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3/4 cup grated Parmesan cheese, divided

1. Preheat oven to 375 degrees F. Line a baking pan with tinfoil (for easy clean up). Place squash halves flesh side down and pierce all over with a fork. Cook for 45-50 minutes, or until tender. Let cool. Using a fork, scrape the hot flesh from the squash and place in a bowl.

2.  In a large skillet over medium-high heat, warm the olive oil. Add the garlic and cook until just fragrant. Add the herbs, crushed red pepper, salt, and 1/4 cup grated cheese, and stir. Pour over the cooked squash and stir well. Place in a serving dish. Drizzle with remaining 1 tablespoon olive oil (preferably extra virgin) and sprinkle with remaining 1/2 cup grated cheese. Serve hot.

Recipe created by Susan Russo of Food Blogga.