While the squash cooks, work on the chops (recipe follows).

　　

Ingredients

4 servings

　　1 4-pound spaghetti squash

　　2 tablespoons extra-virgin olive oil (EVOO)

　　1 cup grated Romano cheese

　　Salt and lots of coarse ground black pepper

　　

Step 1

To microwave squash: Cut in half and seed. Place 1/4 inch water in a microwave-safe dish. Place the squash in the dish, the cut sides down—the sides will overlap. Cover with plastic wrap and microwave on High for 13 minutes. Reserve 1/4 cup of the cooking liquid in a bowl. Shred the squash and add the “spaghetti” to the bowl with the reserved liquid.

　　

Step 2

To boil squash: Cut in half and seed. Boil the squash until tender, 15 to 20 minutes. Place 1/4 cup, a ladleful, of cooking water into a bowl, then drain and shred the squash. Transfer to the bowl with the reserved liquid.

　　

Step 3

Toss the squash with the reserved liquid and dress with EVOO, lots of cheese, salt to taste, and lots of black pepper and serve.

　　Rachael Ray's 30-Minute Get Real Meals