1 medium spaghetti squash (about 2-1/2 pounds)

3/4 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

1/2 teaspoon salt

1/8 teaspoon pepper

2 cloves garlic

1/2 cup coarsely chopped walnuts, toasted

Prepare and bake or microwave squash as directed below.

While squash is baking, place remaining ingredients except walnuts in blender or food processor. Cover and blend, or process, until mixture is smooth.

Place squash strands in a large mixing bowl. Stir in cilantro mixture and walnuts. Serve. Garnish with chopped tomato if desired.

To Bake: Preheat oven to 350 degrees. Wash spaghetti squash. Cut in half either lengthwise or crosswise (crosswise will result in longer strands).Remove seeds and fibers.
Place squash halves skin down in ungreased rectangular baking dish 13x9x2 inches. Sprinkle cut sides with salt and pepper if desired. Dot with butter or margerine. Cover and bake about 40 minutes. Remove strands with two forks.

To Microwave:Wash spaghetti squash. Pierce whole squash with tip of sharp knife in several places to allow steam to escape. Place squash on microwaveable paper towel in microwave oven. Microwave uncovered on high for 18-23 minutes, turning squash over after 8 minutes, until tender. Let stand uncovered 10 minutes. Cut in half either lengthwise or crosswise (crosswise will result in longer strands).Remove seeds and fibers. Remove strands with two forks.

Notebook...

For an even more powerful flavor, try using 1/4 cup of chopped black walnuts instead of the English walnuts.