Savory Spaghetti Squash

from The Fat Flush Plan by Ann Louise Gittleman

1 spaghetti squash
2 large cloves garlic, minced
½ teaspoon cinnamon
1-2 tablespoons flaxseed oil

Cut squash in half, and scoop out seeds.
Place the squash halves face down on a baking sheet.
Bake at 375 degrees until flesh is tender.
With a fork, separate the spaghetti pulp from the skin, and place pulp in a serving dish. Sprinkle on garlic, cinnamon, and oil, and toss lightly.