|Garlic||2 Clove (10 gm), crushed|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
1. Slice the squash in half length wise and scoop out the seeds. Place face down on a buttered tray and bake for 30 minutes at 375°. Cool for 10 or 15 minutes. Remove the insides carefully to maintain long strands.
2. Saute the garlic in butter for 2 minutes.
3. Lightly toss butter mixture into spaghetti squash. Sprinkle with Parmesan cheese and serve immediately.