I got this recipe from a friend at work after she brought it to a pot-luck lunch. I like it warm or cold.

Here is another really tasty recipe.  It called for zucchini but since our spaghetti squash is the most abundant this fall, I used it.  Dad and I both rank this to be a keeper recipe. I halved the recipe for an 8 inch glass pan, baking it at 325 for about 45 minutes as we went to Bird's Hill for a walk/jog. This is the halved amounts.