Confetti Spaghetti (squash)

unfortunately my family wasn't excited about squash used as pasta so I made up this way to use it as a vegetable - we love this - watch for the time of year that red peppers and spaghetti squash are both on sale

Bake a spaghetti squash - you can pierce it a few times with a sharp knife and throw it in the oven whole (on a pan or foil please, to catch possible drips). Bake about 45 minutes at 350 - or throw it in while making something else. When done, cut in half, take out the seeds and stringy middle, use a fork to scrape out all the spaghetti-like strands.You can do this ahead and freeze or refrigerate (so if you have lots of squash bake two or three, maybe throw in a butternut for soup......) Or put cut-side down in large frying pan with some water and lid and simmer maybe 25 minutes, turn over and simmer 5 more

Sliver a large onion, a red pepper, a green pepper, maybe orange if you have one too - (that means cut into thin slivers so they are close to shape and size of strands from the spaghetti squash). Melt more butter than is healthy (maybe 2 Tb) in a large frying pan and start the onion cooking. When it loses its rawness, add in the squash and peppers and season as desired. I use Penzey's Foxpoint and Rocky Mountain Seasoning, fresh ground pepper. You could add garlic back at the beginning. When its all pretty hot sprinkle and stir in parmeson-romano-asiago blend or whatever finely grated cheese you have that you like, and serve!

I like it as a main dish but it makes a great side for all sorts of things, is quick and colorful on a hot day or fresh and crunchy with more wintery fare.