1 medium spaghetti squash
3 tablespoons extra virgin olive oil
1 tablespoon mixed fresh herbs (I used sage, rosemary, and oregano), finely chopped
1/4 cup grated parmesan
Preheat oven to 400 degrees.
Cut the stem end off the squash and slice it in half lengthwise. Scoop out the seeds with a spoon and brush with one tablespoon of olive oil and season with salt and pepper. Place squash cut side down on a baking sheet and roast for 45 minutes or until tender.
Remove from the oven and allow to cool for 10 minutes. Using a fork, scrape the squash to remove the flesh in long strands. Place the squash in a large bowl. Add olive oil, herbs, and parmesan and toss to combine. Adjust salt and pepper to taste. Serve immediately.