2. Slice the squash in half from top to bottom. Scrape out the seeds and discard them, or save them to toast for snacking. Use a fork and scrape the squash meat along the length; it will easily shred out in long strands that look like pasta! You should be able to scrape easily down to the inner shell.
Use a fork to pull out the strands from top to bottom.
3. Heat the oil and the garlic in a 10-inch skillet over medium heat. Being careful not to burn it, cook until the garlic turns a whitish color— about 2 minutes. Add the salt and parsley, swirl it around and then add the spaghetti squash threads and toss together well.
To Serve: Place in a bowl and sprinkle with the parmesan cheese and give it a few cracks of black pepper. Spaghetti Squash makes a nice side to Roasted or grilled chicken.
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