SPAGHETTI SQUASH WITH PARMESAN & OREGANO

serves 3 or 4
1 spaghetti squash, about 2 lb (1 kg),
halved lengthwise and seeded
1 Tbsp olive oil
1⁄2 tsp minced garlic
Salt and freshly ground pepper
1⁄4 cup (1 oz/30 g) grated Parmesan cheese
1 tsp chopped fresh oregano
Preheat the oven to 350°F (180°C).
Place the squash halves, cut side down, in
a baking dish and add 1⁄3 cup (3 fl oz/80 ml)
water. Bake until tender, about 1 hour.
Transfer to a cutting board and let cool.
Using a fork, scrape out the flesh, forming
noodlelike strands, scraping all the way to
the skin. Place the squash in a bowl. Add
the oil, garlic, 1⁄2 tsp salt, and 1⁄2 tsp pepper.
Stir gently to mix well. Sprinkle with the
Parmesan and toss to combine. Sprinkle
with the oregano and serve.