Easy Cheesy Spaghetti Squash

My husband HATED squash. The he had a heart attack and had to increase his consumption of vegetables. He had his attack last August just when the garden was beginning to give up all it's wonderful bounty. Yup, I grew spaghetti squash. Yup, I fed it to him. Guess what? Now I'M getting sick of squash! He asks for it all the time. Any squash, cooked any way. But this is hands down his favourite one!

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1  spaghetti squash
• 1⁄4 cup lowfat parmesan cheese (just the shaker kind is fine)
• 1⁄2 cup mozzarella cheese, grated (you can substitute for cheddar, farmer's, colby etc.... any kind of cheese you want!)
• 1⁄3 cup fresh parsley, chopped (1/8 cup if using the dried stuff)
• 1  cup salsa (mild, hot, whatever. I have even substituted this with spaghetti sauce!)

Directions

1. Cut squash in half lengthwise.
2. Remove and discard seeds (or keep them to plant for next year).
3. Steam squash, cut side up for 10-15 minutes, or until softened.
4. Pre heat oven to 400 degrees F.
5. Remove squash from steamer and place on a baking sheet.
6. With a fork, scrape the insides of the squash to form the spaghetti strands. (This will be very easy if your squash is cooked enough).
7. Top each squash half with the remaining ingredients ending with the mozzarella (or whatever type you used) cheese on top to melt.
8. Bake for 10-15 minutes or until cheese is all melted.
9. Remove from oven and give it another quick stir to mix the cheese into the rest of the filling.
10. *There is no need to remove the insides for serving. We just eat the squash right out of the shell!