Spaghetti Squash & Cheese

From Better Recipes.

Matt has always claimed to dislike spaghetti squash.  Until we tried this recipe.  He liked it enough to say that I should make it again sometime.

Serves 4-6.

1 medium spaghetti squash
2 tsp. olive oil
2 cups shredded sharp cheddar cheese
1/2 cup chopped pecans
1 tsp. onion powder
1/2 tsp. garlic powder
Salt
Black pepper

Cut the squash in half lengthwise; remove and discard seeds.  Rub the inside of the squash with olive oil.  Place the squash, cut side down, on a baking sheet.  Bake in 350F oven about 30 minutes or until tender; let cool.

Use a fork to rake out the stringy squash pulp into a large bowl.  Add cheese, nuts, onion powder, and garlic powder.  Season to taste with salt and pepper.  Transfer squash mixture to a greased baking dish.  Bake for 25-30 minutes more or until heated through.

Notes:
- There's usually a sticker with cooking directions attached the the squash sold at grocery stores.  I didn't want to wait for it to cook in the oven and cooked it in the microwave (per sticker instructions) instead without the oil.
- I was in a hurry and didn't let my squash cool (I handled it with an oven mitt while I scraped out the inside).  No problems.