1. Prick squash about 10-15 times with fork. Add whole to pot of boiling water, and boil for 35-45 min., or until soft when pressed.

2. Cool, cut in half and scoop out seeds.

3. Separate squash into strands with fork and place in sauté pan with 2-3 tbsp. water.

4. Cook over med. heat until squash is tender.

5. Add butter and cheese and mix until melted.

6. Salt and pepper to taste.

7. Serve with additional grated Parmesan.
 

Keri