Roasted Spaghetti Squash

It almost looks like sauerkraut here - doesn't it?

Every time I make spaghetti squash, I'm amazed at how much it really does look like spaghetti - I guess I amaze quite easily. It looks like regular old squash and then by magic it shreds perfectly.

Roasted Spaghetti Squash (Adapted from Food 52)

1 medium spaghetti squash
3 T butter, melted
4 T brown sugar
salt/pepper
Parmesan cheese, grated

Line a baking sheet with aluminum foil (trust me you need to do this). Halve squash and removed seeds. If you are having difficulty halving the squash, microwave it on medium for a minute or two.  Brush inside of squash with 2T melted butter. Sprinkle with brown sugar and salt/pepper. Place cut side down and brush skin with butter. Bake at 400 for about 45 minutes, until the skin is browned in spots but before sugar and butter are burnt. Remove from oven and using a fork scrape out squash (this is where the magic happens). Toss the squash on the aluminum foil with the sugar and butter that has oozed out onto the baking sheet. Next toss in the Parmesan cheese, add additional salt/pepper as needed.

Ready to be turned face down and roasted

 I was a little disappointed after the baking and found that the sugar and butter had been lost to the pan. But then I had the clever idea of tossing it on the pan to pick up all that flavor. I had thought of next time cooking them as shown above and covering them with the foil. However, I think the squash will become too waterlogged.