1 medium size spaghetti squash, halved and seeded
1 cup water
2 tablespoons olive oil
1 medium onion, diced
3 tablespoons chopped parsley
3 large cloves garlic, peeled and minced
¼ cup chopped sun dried tomatoes
¼ teaspoon red pepper flakes (optional)
½ teaspoon salt

1)  Preheat oven to 350’.
2)  Carefully cut squash in half lengthwise.  Using a large spoon, scoop out seeds & discard.  Place halved squash cut side down on a foil lined cookie sheet with sides.  Place in oven and pour water into pan.
3)  Bake for 45 minutes, the squash should be soft to the touch.  Remove from oven and place on a cooling rack.  Carefully flip squash over and allow to cool enough to handle.  Using a fork, remove spaghetti like flesh from outer shell and place into a medium size bowl, set aside.
4) Heat a medium size non stick pan or cast iron skillet over medium heat. Add olive oil to pan, add onions; cook until translucent. Add garlic and sun dried tomatoes; sauté one minute. Add cooked squash; heat through. Add parsley and mix well. Season with salt & pepper. Taste, adjust seasoning if necessary.