In the Kitchen with Ann Marie Orr: Spaghetti Squash 

Spaghetti SquashProcedure:Cut off top of squash, slice from top to bottom, scoop out the seed section.Place the cleaned sections in a glass dish with a ¼ inch of water. Brush squash with olive oil, salt and pepper. Cover dish with plastic wrap, leaving space on each side for venting purposes.Microwave for 10-12 minutes on high. You can with a fork for doneness: it should shred apart.It is ready for serving—or—-I like to place the squash in a skillet with olive oil, a dash of red chili flakes, salt, parsley and any other flavor you may desire……This is called infusing the squash with extra flavor. Toss in skillet for 10 minutes. Use as you would for any dish with pasta or serve as the base of a salad and top with roasted vegetables and shaved Parmesan cheese.Roasted Chicken and Tomato SauceThe meat from a whole roasted chicken. (You can roast your own chicken or purchase one already cooked from the local deli section of your market.)Place chicken in a saucepan with your favorite tomato sauce. Simmer for 20 minutes.Serve over squash.Top with shaved Parmesan Cheese.