Spaghetti Squash

I've made spaghetti Squash before and always treated it like spaghetti and eaten it with traditional sauce but I tried something a little different last night. It turned out awesome.
If you have never had it before, you have got to try it. Don't be miss led though, it is a vegetable and tastes like a vegetable - not like pasta at all! I roasted some last night and it was sweet, a little nutty but very good. I had it with some roasted pork and some baked sweet potato with fresh pineapple.

Oven heated to 375. First I halved the squash lengthwise, then scooped the seeds. Rubbed the inside with olive oil, salt, fresh ground pepper and some Emeril's seasoning. Placed them cut side down on a cookie sheet for an hour or until the outside gets a little browned. Out of the oven I used a large spoon to scoop the insides out carefully into a collander and then tossed them lightly with some forks, re-season as needed. Let sit for a 4-5 minutes to let some excess moisture drain and then enjoy.