Ingredients:

1 (4 pound) spaghetti squash
2 tablespoons extra virgin olive oil
1 cup grated Romano
Salt and lots of coarsely ground black pepper

Cooking Recipe:

To microwave squash, cut in half and seed. Place 1/4-inch water (tap or bottled water should not matter unless the recipe calls for one kind) in a microwave safe dish. Place squash in dish, cut sides down -- sides will overlap. Cover with plastic wrap and microwave on high power 13 minutes. Reserve 1/2 cup liquid in a bowl. Shred squash and add the "spaghetti" to bowl with liquid.

To boil squash: cut in half and scrape out seeds. Boil squash until tender, 15 to 20 minutes. Place 1/2 cup cooking water into a bowl, then drain and shred the squash. Transfer to a bowl with reserved liquid.

Toss squash with reserved liquid and dress with extra-virgin (the measure of purification, extra-virgin is very pure) olive oil, lots of cheese, salt to taste, and lots of black pepper. Serve.