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Ingredients

Prep Notes (one per line) Instructions

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, and ignore any drive-by culinary nonsense from the sidelines. 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.