Wash the outside of the Squash and cut it lengthwise into two halves. Scoop out just the seeds (our chickens love them, in the city you might put them in your birdfeeder). Place Squash face-down on a lined baking sheet and bake for 20-30 minutes at 350-degrees. (While it’s in the oven prepare the Parmesan Sauce). Allow the Spaghetti Squash to cool enough to handle, the skin should be wrinkly and a little toasty. Scrape the flesh out into a bowl, season with salt, pepper and garlic and stir to combine. This should yield about 2 cups of Squash.
For Parmesan Sauce: heat 2 Tablespoons Butter in a sauce pan, add 2 Tablespoons Flour and cook for a minute or two over medium-low heat. Add 3/4 cup of Milk or Cream and 1/4 cup grated Parmesan and/or mix of Cheeses. Cook for 2-3 minutes until sauce starts to thicken, stir regularly and don’t leave the pan as it can stick quickly. Add to the Spaghetti Squash and stir well to combine. Pour into a baking dish and bake for another 20-30 minutes at 350 degrees until browned and bubbly. We divided into four individual ramekins. Allow to rest 15-20 minutes before serving