Ingredients

The following ingredients have 4 Servings
  • 1 medium spaghetti squash ((3 lb.) )
  • 4 tablespoons unsalted butter
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup finely grated Parmesan ((not shredded))

Instruction

  • Pierce the spaghetti squash all over with a fork. Place it on a microwave-safe plate. Microwave until fork-tender, 10-15 minutes, turning halfway through cooking.
  • Transfer the cooked squash to a cutting board. Careful - the plate and the squash will be hot. Allow it to rest until cool enough to handle, about 10 minutes.
  • Using a sharp knife, carefully cut the squash lengthwise. Use a spoon to remove the seeds and pulp.
  • Rake a fork back and forth over the squash halves to remove its flesh in strands. Place the strands in a bowl and set them aside. You should have about 4 cups of strands.
  • Heat the butter in a large saucepan over medium-high heat. When the butter melts and starts to foam, add the spaghetti squash strands, kosher salt, black pepper, and garlic powder. Cook, stirring, until the "noodles" are well-coated, 1-2 minutes.
  • Turn the heat off and stir in the Parmesan cheese. Serve immediately.