Baked Spaghetti Squash Recipe with Garlic and Butter

I prefer to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is - try to get the smallest one, especially if you’re only feeding 4 people. The spaghetti squash is ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic lover, don’t be shy - use more!For faster cooking, microwave the whole squash for 2-4 minutes (to soften enough to cut through thick skin). Cut lengthwise, scoop out seeds. Place squash cut-side down on baking sheet and roast for 30 minutes until tender.

Ingredients
Vegetarian, Gluten free
Produce
2 cloves Garlic
1/4 cup Parsley
1 Spaghetti squash (about 3-4 pounds), small
Baking & Spices
1/2 tsp Salt
Dairy
2 tbsp Butter
1/4 cup Parmesan cheese

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