Ingredients

The following ingredients have 4 Servings
  • 3 pounds spaghetti squash
  • 4 tablespoons unsalted butter
  • 1/4 cup minced red onion
  • 4 cloves garlic (, finely minced)
  • 1/2 teaspoon salt
  • 1/4 cup chopped parsley
  • 1/2 cup freshly grated Parmesan cheese

Instruction

  • Preheat oven to 400 degrees F.
  • Pierce squash a few times all over with a sharp knife.
  • Place on a baking sheet and cook for 1 hour. Let cool for 15 minutes.
  • Cut squash in half, lengthwise. Remove and discard the seeds and pulp.
  • Using a fork, scrape the rest of the squash to get long strands (like spaghetti.) The squash should have a slight crunch (al dente.) Place in a bowl and keep warm.
  • In a large nonstick sauté pan, melt the butter over medium heat. Add onion; cook for 3-5 minutes until soft. Add in the garlic and stir until fragrant, about 30 seconds.
  • Add cooked squash strands to the pan and mix thoroughly. Season with salt.
  • Add the parsley and Parmesan and toss to combine. Taste and adjust seasoning, if necessary.
  • Serve warm and enjoy!