Spaghetti Squash Parmesan

I don't think spaghetti squash
is a spaghetti or even a squash.
You can cook it by micrwaving it.
The first time I cooked it I boiled it,
and it tasted kind of bland.
Roasting it adds a depth of flavor,
I think it tastes better prepared this way.

Ingredients:
5 lbs. spaghetti squash
1/4 cup olive oil
2 cloves garlic, minced
3/4 cup freshly grated parmesan cheese
1 tsp. black pepper
1 tbsp. minced fresh basil or parsley
Additional parmesan cheese

Directions:
Pierce squash in several places
with a fork or small knife.
Place squash on a baking sheet and bake 1 hour.
Squeeze squash to test for doneness.
It is ready when it gives slightly under pressure.
Remove and cool.
Heat saucepan over heat, pour in olive oil.
Add garlic and cook until tender
but not browned for about 5 minutes.
When squash is cool enough to handle,
cut in half lengthwise and
scoop out seeds and stringy portions.
Using a fork, pull pulp from the shell in
long strands and add them to the warm garlic oil.
Toss squash strands gently
with pepper, salt and cheese.
Pour squash into a serving bowl
and garnish with basil or parsley.
Serve immediately with melted butter
and more fresh grated parmesan cheese.