Spaghetti Squash

Preheat the oven to 400 degrees.

Place the spaghetti squash, cut sides up, on a sheet pan. Brusht the flesh completely with olive oil and pour the apple cider or apple juice into the cavities. Sprinkle with 2 tsp salt and 1 tsp pepper. Roast for 50 to 75 minutes, until the insides of the squash are very tender and shred easily when raked with a fork. It should be the consistency of al dente pasta. Set aside until cool enough to handle. Shred as much of the flesh of the squash as possible and transfer it to a large bowl. Discard the shells.

Heat 2 tbl of olive oil and the butter in a large saute pan over medium heat until the butter starts to sizzle. Add the garlic and cook for just one minute, until fragrant. Immediately add the shredded squash and saute over medium heat, stirring occasionally, for 5 minutes, until heated through. Off the heat, stir in the Parmesan, parsley, 2 tsp salt and ¹⁄₂ tsp pepper. Taste for seasonings and serve hot.