Buttery Spaghetti Squash

1 spaghetti squash

3 cloves garlic, minced

Optional, ½ cup grated Parmesan

¼ cup vegetable broth (or cube/water equiv.)

6 tablespoons butter

Salt and pepper

I bake the squash whole because it's too hard to cut it raw. I tried microwaving to make it softer, but that didn't help, at least not with 5min.

Preheat oven to 400 degrees F.

Poke some holes with a fork or knife. Place in the oven and bake for 55 minutes. You will cook it again in a pan so it doesn't have to be 100% done.

Cut the squash in half lengthwise (crosswise is OK, too; makes longer strands).

The next steps is easier to do if you first wait for it to cool: Scoop out the seeds with a spoon. Careful not to scoop out the flesh, too.

Using a fork, scrape the flesh into long strands.

Add squash strands, broth, butter, and garlic to pan. Simmer until reduced and butter is all mixed in.

If using parmesan, either add in or serve on the side.

Serve warm.

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