Pisgetty squash that is. One of my favorites. Filling. Tasty. Healthy. Easy.
Slice squash in half lengthwise. Sprinkle with salt, pepper, and red pepper flakes. The red pepper flakes are critical to give the squash some taste.
Add a few drops of EVOO then turn them face down. A little more EVOO on the skin side. Bake in hot oven (425°) for about 45 minutes or until skin is fork tender.
Scrape flesh with fork to form spaghetti shreds. I add a teeny drop of EVOO on top and sprinkle with pecorino romano. A half makes two large bowls. Saving the other half for tomorrow.
Dinner done. Now GO BRONCOS!!!!