My mom’s co-worker shared this recipe and it is beyond simple to make.  I thought this side dish was delicious; the squash is very mild and you mostly taste the garlic and butter.  Um, yum!  It takes about 1 hr and 15 minutes from start to finish and that includes 1 hour baking time.

Start with a squash that’s smaller than mine.  In fact, get the smallest one you can.  I fed five people and had about half leftover.

Ingredients

• 1 small spaghetti squash
• 3 tbsp butter
• 3 cloves garlic, minced
• 1/4 c minced parsley or basil (I omitted this ingredient since I didn’t have any)
• 1/4 c shredded parmesan cheese
• Salt, to taste

Preparation

• Preheat oven to 375 degrees.  
• Pierce the squash a few times (like you would a potato) with a paring knife.
• Place on a baking sheet and bake for 60 minutes or until you easily pierce through the skin.
• Cut squash in half, lengthwise.
• Use a fork to remove the seeds.  You don’t need them.
• Scrape the length of the squash with a fork to create long strands.  They’ll look like spaghetti. The spaghetti strands will be a bit crunchy, but not hard.  If you can’t easily create the strands using a fork, bake the squash for 5-10 more minutes.
• Heat a saute pan with butter and garlic over medium heat.  Do not burn the butter or garlic as the garlic will develop a bitter taste and smell.
• Add spaghetti squash and parsley or basil, if you’re using it, and mix well.  Cook until heated through.
• Transfer to a serving bowl and mix in the parmesan cheese.
• Add ground sea salt, if needed.