Spaghetti squash and cheese

Does it count as a new recipe if I'm basically saying 'the same again, this time with cheese'?  Because that's what I'm saying.  This weekend was spaghetti squash-themed for Mom and I as far as dinners were concerned.  Saturday we did the same baked squash with tomato sauce that I've already blogged about.

And then on Sunday we kicked things up a notch.  Instead of adding tomato sauce to our scraped squash goodness, we took oven-safe bowls and mixed the squash with shredded parmesan cheese.  I also added a few other goodies, so here's the total list:

• 1/4 cup of shredded parmesan
• Garlic powder to taste
• Minced garlic to taste
• Salt to taste
• 1 triangle of Garlic and Herb Laughing Cow Light

Put that back into the oven and let that melt up for 5-10 minutes (or as long as you can stand to wait to enjoy).  I should also note that Mom and I split a squash, so this is for half of what was a very large gourd.

Mmm, it was good.  I'm thinking it's going to be worth the time and effort to invest in trying to grow my own spaghetti squash next year.