- 1 large spaghetti squash
- 6 Tbsp. butter
- 2 Tbsp. minced garlic
- salt and pepper
- 3/4 cup parmesan cheese, shredded
- parsley, for garnish
Wash and dry the spaghetti squash. Pierce it several times with a fork and place it whole in the microwave. Microwave on high for 9 minutes. (In case you’re new to cooking and are wondering what would happen if you don’t pierce it, let me just explain. It will blow up. It will explode. It will come apart with such force and loudness that you will nearly collapse in your kitchen. Don’t ask how I know.)
While the squash is cooking, sautee the garlic in the butter. Add a little salt and pepper. If you’re using salted butter, you won’t need much.
When the squash is done, let it cool a bit, then slice it in half vertically, using a giant serrated bread knife. Scoop out the seeds and discard them (or make spiced squash seeds in your oven if you’re feeling really ambitious). Use a fork to extract the meat from the squash in nice long strings. Toss the squash with the butter/garlic mixture. Place on a plate. Add a heaping helping of parmesan cheese. Top with a sprig or sprinkling of parsley.