1 spaghetti squash (about 2 pounds)
2 teaspoons olive oil
2 tablespoons butter
2 cloves garlic, minced
3 tablespoons shredded Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
Cooking in the Oven
Preheat the oven to 375 degrees.
Using a sharp knife, halve the squash lengthwise. Using a sturdy spoon, remove the seeds (as if removing seeds from a pumpkin). Place the halves, cut side down, on a cookie sheet and bake for 45 minutes to 1 hour. The flesh should feel tender and it should pull apart easily when tested with a fork.
Remove the pan from the oven and cool slightly. When the squash is cool enough to handle, run a fork through the flesh to separate it into strands. Discard the outer skin. Transfer the squash (which now looks like spaghetti) to a large bowl and set aside.
Heat the oil and butter in a large skillet over medium heat. Add the garlic and cook 30 seconds. Add the squash and cook 1 to 2 minutes to heat through, stirring frequently. Remove the pan from the heat, stir in the parsley, sprinkle with shredded Parmesan and season to taste with salt and pepper.
Cooking in the Microwave
Place squash cut-sides-down in a microwave-safe baking dish. Fill the dish with about 1 inch of water.
Microwave on high for about 12 minutes, or until you can easily pierce the squash with a fork. Cooking time will vary depending on the size of the squash and individual microwaves.
Let cool for about 15 minutes, or until squash is cool enough to handle.
With a fork, scrape out the spaghetti-like strands and prepare as desired.
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