Okay - here ya go:
On a spaghetti squash you just cut it in half lengthwise (which is the most difficult part about it - although you could nuke it first and make it easier) and then lay the halves face down in about an inch of water and bake it (covered: @ 375? ) for 30 minutes.
Then turn it over - cut side up, drop a few pats of butter in the halves, and bake it (covered) for another 30 minutes or so until tender. (Must taste to know - mind you it's not soft like a noodle. Not mushy like an acorn squash)
Once done - Use a fork to pull apart the flesh and it looks like spaghetti.
While the Squash is cooking - Cut fresh tomatoes ( I like the 100's for this) and drop them in a sauce pan with some olive oil and let those cook down on low - uncovered so they don't steam themselves - add some oregano, basil, what ever you like during that process. Toss that on the squash - top with parmesan.
or you can use sauce from a jar....I suppose. ;) I cheat and do that myself.
Let me know if she likes it, will ya.
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