Baked Spaghetti Squash

1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese

1. Preheat oven to 375F. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

Feta-Spinach Salmon Roast

3 oz. cream cheese, softened
3/4 cup crumbled feta
2 scallions, thinly sliced including part of the green
1/2 cup fresh spinach, chopped
2 skinless salmon fillets of roughly equal size and shape, totaling 3/4 pound

preheat oven to 350
combine the cream cheese and feta. Add the scallions and spinach. Mix well.
Spread the mixture evenly over one salmon fillet. Top with second salmon fillet. Brush both sides with olive oil.
Place it on a shallow baking pan and bake for 20 minutes.