Spaghetti Squash

So for the first time (ever!), I cooked some spaghetti squash last night!  I wasn’t sure what exactly to do with it and I have ton leftover, but maybe you all might have some ideas…

Last night, I baked poked it with lots of holes, stuck in a pan and baked it for about 1.5 hours at 375.  When it was done, I cut it in half and scooped out of all of the “spaghetti.”  I then topped it with salt and pepper and tomato sauce.  Just like spaghetti but without the carbs…

I was thinking tonight of topping with olive oil and some grated sheep’s milk cheese that I got at the farmer’s market yesterday.   Has anyone ever tried this?

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