Italian Spaghetti Squash

I think posting on Sundays is becoming a reoccurring theme for me. I don't know why but this time of year I really get a itching for spending a few hours in the kitchen and making tasty treats on Sundays. I was actually busy cooking pumpkin bread, apple tarts, and my topic for discussion Italian Spaghetti Squash today. My thinking with spaghetti squash is that somehow because it has spaghetti in it's name you should be able to treat it like it's pasta counterpart. This recipe is an easy one. Cut a spaghetti squash in half, remove seeds, put one tablespoon of butter in each half, cover with tin foil, and cook in the oven at 350 for approximately 80 minutes or until flesh is tender. Scoop out flesh into a baking safe dish, (I use ramicans) spoon on spaghetti sauce and place fresh mozzarella cheese over the top. Bake uncovered in the oven for 20 minutes finishing the last couple of minutes with the broiler. Let this cool for 10-20 minutes as it will be really hot (I'm actually waiting right now) and that's it. This is a quite tasty and easy dish. Oh the beer I made a month ago is proving to be a good one.