Spagetti (Squash) Pasta

This meal came from laziness: John Paul and I couldn't be bothered to actually make something that required chopping, dicing, roasting, etc.  Sometimes preparing dinner is a hassle!  Spagetti pasta takes all of the effort out of cooking, and leaves you with just the tastiness.  There's some butter to add a rich, creamy flavor, the sweetness of the squash, and saltiness of the pasta, all combined in one bowl.  There were some words exchanged when it came time to decide who would take the leftovers to work.  A dish worth fighting for.  Isn't that all we want in our bellies?

Spagetti (Squash) Pasta
1 bag curly pasta
1 medium spagetti squash
1/2 c. grated Parmesan cheese
2 Tbsp. butter
Salt and pepper to taste
1. Boil water, then put pasta in.  I pour a lot of salt into my water to give the pasta its flavor.  Reserve 3/4 c. pasta water, then drain and set aside.
2. While the pasta is cooking, poke holes into the squash with a fork, then put on a plate.  Microwave in 5 minute increments until the skin gives when poked.  This should take about 15 minutes.  Remove from microwave (carefully; it will be super hot!), cut in half, and remove the seeds.  Scrape the meat away from the skin, and place into the bowl with the pasta.
3. Throw in cheese, butter and reserved water.  Mix around until everything is melted, then season to taste.