Spaghetti Squash

This gets a thumbs-up. It tastes great and the spaghetti strands of squash make this is a "fun" food.

1 spaghetti squash
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
1/4 tsp crushed red pepper flakes
olive oil, S&P

Preheat the oven to 400°. Cut the squash in half lengthwise and scoop out all the guts and seeds. (Sort out the seeds in a colander and set aside to dry for roasting later.) Place the squash in a foil lined baking pan, cut side up. Brush the insides with olive oil and season with S&P. Bake for an hour. When it's done, let it cool a little bit and use a fork to scrape out the spaghetti strands.

In a medium/large skillet (big enough to toss all the squash in later) over medium heat, saute the shallots, garlic and red pepper flakes until they soften up and become somewhat translucent. Mix in the squash and cook for a couple minutes to let the flavors really mix together.

For the seeds-
These look and taste just like toasted pumpkin.
Lower the oven temp to 350. Spray a lined baking pan with cooking spray, spread the seeds out, season with salt and bake for 15 minutes.