Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Deseed spaghetti squash and place face down into a baking pan. Add water and cover tightly. Bake for 45 minutes. Remove from oven and check to see if the strands separate easily with a fork. If it’s difficult to pull the squash strands, return it to the oven for an additional 10 minutes. (You don’t want to overbake the squash, as it will turn mushy and not work well for this recipe.) String the squash and set aside in a dish.

Heat oil in a large, nonstick frying pan. Sauté onion until golden. Add cabbage and continue to sauté, stirring frequently, until cabbage softens. Add spaghetti squash to pan and mix to combine. Season generously with salt and pepper (I use black and white pepper) and stir until fully incorporated. Serve hot or room temperature.