Spaghetti squash

1 spaghetti squash
1/4 c chicken broth
2 Tbsp olive oil
Salt, pepper, parsley
Parmesan cheese.

Cut squash in half. Scoop out seeds. Place cut-side down in roasting pan with 1/2" water, cover with foil. Bake at 350 for 1 hour or until tender. Using fork, pull squash into strands. Stir together with 1/4 cup chicken broth, 2 Tbsp olive oil, chopped parsley and salt and pepper. Top with Parmesan cheese.