Baked Spaghetti Squash Recipe with Garlic and Butter

Ingredients

• 1 small spaghetti squash
• 2 tablespoons butter
• 2 cloves garlic, finely minced
• 1/4 cup finely minced parsley
• 1/2 teaspoon salt, or to taste
• 1/4 cup shredded parmesan cheese

Directions

1. Heat the oven to 375F. Poke the squash in a few spots with a sharp paring knife so steam can escape while it cooks. Roast the spaghetti squash for 60 minutes, until a paring knife slides through the skin without much resistance.
2. Set the squash aside to cool for 10 minutes. Slice it in half lengthwise, then use a fork to lift out and discard the seeds. With the same fork, rake the flesh into long strands. If it does not pull away easily, turn the squash halves cut side down and return them to the oven for an additional 10 minutes.
3. For 4 people, measure out about 4 cups of the spaghetti squash strands. Warm the butter and garlic in a large saute pan over medium-low heat. Once the garlic smells fragrant, add the parsley, salt and spaghetti squash strands. Toss everything together, add the parmesan cheese, and taste for more salt. The squash should still have a slight crunch, but if you prefer it softer, cover the pan and cook 2 more minutes.