Roasted spaghetti squash

Cut the squash into rings, pull out the seeds, toss with olive oil, salt and black pepper.

Put on a sheet tray preheated in a 500F oven so they sizzle and sear, then roast 15 to 20 minutes until the flesh peels from the skin.

Cover with foil out of the oven to steam and soften the skin, then pull out the flesh.

Dress with balsamic vinegar, olive oil, salt and pepper; fried pumpkin seeds or toasted walnuts are good mixed in.