I can't resist the wide variety of squash available at the farmer's market, so I picked up a spaghetti squash (and an acorn squash and a butternut squash) without any specific plans for it. I roasted and pureed the acorn and butternut squash and froze the purees, but decided to roast the spaghetti squash and enjoy it now. A little butter, cheese, and a few toasted nuts is all it takes to make a simple, healthy, and delicious dish out of roasted squash. Pecorino Romano makes a nice substitute for the Parmesan, as would goat cheese, and any toasted nuts you like would work well in this recipe. Olive oil would also work well in place of the butter and any fresh herbs (cilantro, basil, etc.) may stand in for the parsley.
Roasted Spaghetti Squash with Parmesan and Walnuts
One 4- to 5-pound spaghetti squash halved lengthwise, seeds removed
2 T. unsalted butter
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley
1/4 cup toasted walnuts, coarsely chopped
Salt and freshly ground black pepper