Spaghetti squash

When roasted, spaghetti squash pulls apart into tender, noodle-like strands that take on any sauce. It's a fun one to make with kids, who love watching the "noodles" appear.

Ingredients:

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt and a pinch of pepper
• 2 cups marinara sauce, or 1/2 cup pesto
• 2 tablespoons grated Parmesan and fresh basil (optional)

Preparation:

• Heat the oven to 400°F. Pierce the squash a few times and microwave it 3 to 4 minutes to soften the skin, then carefully cut it in half lengthwise and scoop out the seeds.
• Brush the cut sides with oil, season, and place cut-side down on a lined baking sheet.
• Roast 35 to 45 minutes, until the flesh is tender when poked with a fork.
• Cool 5 minutes, then scrape the flesh with a fork to pull out the strands.
• Toss with warm sauce and top with Parmesan and basil. Leftover strands keep 4 days in the fridge.