Baked Spaghetti Squash

My local Kroger had Spaghetti Squash $0.77 a pound so I couldn't pass it up. I was in a rush so I remade my Chicken Parm and Sauteed Mustard's and paired this squash for a new meal. Here's how I did it.

You'll need:
1 Spaghetti Squash
Olive Oil
5 Cloves Garlic, minced
1/4 Medium Onion, chopped
1 tsp Kosher Salt
Fresh Cracked Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 cup Parmesan 

Directions:
1. Preheat oven to 400 degrees. Rinse the squash to remove any dirt or debris. Dry and place on a kitchen towel or paper towels to prevent the squash from rolling around. You'll need a large sharp knife to cut the squash. For the initial cut I use the entire length of my knife and cut as deep as possible across the length of the squash (3-9 if you were looking at a clock). I then insert the knife vertically and pull it forward (like a clock going from 12 to 3) to cut through the entire squash. Turn and repeat that movement on the other side. You should now have a squash that looks like this:


2. Take a fork or spoon and pull out all the seeds. I repeat, remove all the seeds. If you don't you will be in agony city. Place the halves on a cookie sheet covered with aluminum foil.

3. Drizzle the squash with olive oil and rub the garlic into the flesh and cavity of the squash. Take 1/2 of your chopped onion and rub it into the flesh as well. Sprinkle with salt, pepper, onion and garlic powder.

4. Place it on the middle rack of your oven, uncovered and cook for 40-60 minutes. When it's done it will easily string.

5. Let it cool for about 3 minutes, just long enough so you can touch the sides without being burned. Add your Parmesan and the remaining onion and start to pull the squash apart using a fork. Fold onion and Parmesan into the squash as you pull it from the side. Mix thoroughly and adjust seasonings.

SN: Im sure you could take the squash seeds and roast them as you would pumpkin seeds. I plan on doing this next time I make this dish.