Alternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.
1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
1/2 a yellow onion, chopped
2 cloves garlic, finely minced
1/4 cup finely minced parsley
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese
Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
Heat a large saute pan to med low heat add butter and onion saute for 5-7 minutes
then add garlic. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese
and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook 2 more minutes.