– 1 Spaghetti squash
– 2 tablespoons butter
– Bunch of garlic cloves
– Salt to taste
– Parmesan cheese
1. Preheat oven to 375F. Pierce squash a few times (not necessary). Bake spaghetti squash for an hour. Let squash cool for 10 minutes.
2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Then take the fork to scrape the squash to get the spaghetti.
3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need more salt. The spaghetti squash should have a slight crunch (i.e. not mushy)