Speghetti Squash

INGREDIENTS:
2 small (about 8-inch) speghetti squash
5 Tbsp olive oil
1/2 c balsamic vinegar
1/4 c parmesan cheese (optional)
3 Tbsp fresh rosemary, very finely chopped

Halve speghetti squash lengthwise and scrape out the seeds. Place in a large baking dish, cut side down. Fill the baking dish with water to a depth of about 1 inch. Brush the squash with 2 Tbsp. of the olive oil and pour the balsamic vinegar over the tops, letting it run into the water. Bake at 350 for 1 hour, until tender. Add more water during cooking if it boils dry. Remove from baking dish and place on a cooling rack, cut side down, to cool and drain for 10-15 minutes. Run a fork through the squash to scrape it out of the rind into a large bowl, making speghetti-like strings. Toss with remaining 3 Tbsp. olive oil, parmesan if desired, and chopped rosemary. Delicious plain or topped with tomato sauce. Makes 5 servings.