Spaghetti squash with cheese, garlic and roasted red pepper 

Stab a spaghetti squash all over. Microwave it for 10-20 minutes, or until it is soft. Cut it in half. Scoop out and discard or roast the seeds. Scoop out 2 cups of the flesh. Set the rest aside for another use. 

Heat a couple tablespoons of butter in a frying pan. Add 3 cloves garlic, minced, and about a teaspoon of homemade seasoning salt. (Equal parts salt, pepper, garlic granules, and onion powder.) Add 1 1/2 roasted red peppers, chopped.  Cook for a couple minutes. Add the 2 cups of flesh. Cook, stirring frequently, adding seasoning to taste, until it’s bubbling hot.  Sprinkle grated cheese over the top and continue cooking until it melts. I served this over a chicken quarter. I liked it.