Butter Garlic Spaghetti Squash

Butter Garlic Spaghetti Squash 1 medium (3 lb.) spaghetti squash 4 tablespoons unsalted butter 1 teaspoon kosher salt ½ teaspoon garlic powder ¼ teaspoon black pepper ½ cup grated Parmesan Pierce the spaghetti squash all over with a fork. Place on a microwave-safe plate. Microwave until fork-tender, 10-15 minutes, turning halfway through cooking. Transfer the cooked spaghetti squash to a cutting board. Allow to rest until cool enough to handle, about 10 minutes. Using a sharp knife, cut the spaghetti squash open lengthwise. Use a spoon to remove the seeds and pulp from the middle and discard (or save the seeds and roast them). Rake a fork back and forth over the spaghetti squash halves, to remove its flesh in strands. Place the butter in a large saucepan. Heat over medium-high heat. When butter melts and starts to foam, add the spaghetti squash strands, salt, garlic powder and pepper. Cook, stirring, until the spaghetti squash strands are well-coated, 1-2 minutes. Add the cheese, sprinkling it evenly on top. Continue cooking and stirring, just until well-incorporated, 1-2 more minutes. Serve immediately.