This is one I saw in a magazine that I'm reading through to send to the recycle bin. Just wanted to get it here before I lose it. It will make a good side in the cool months coming up.
Cut squash in half; scoop out seeds. Place cut-side down in a roasting pan with 1/2 inch water; cover with foil. Bake at 350* for 1 hour or until tender. Using a fork, pull squash into strands. Stir together with 1/4 c. chicken broth, 2 Tbsp. olive oil, chopped parsley and salt and pepper. Top with Parmesan cheese.