Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Prepare the squash: To help soften the spaghetti squash, poke the skin with a fork all around the squash. Microwave the squash in 1 minute increments. Rotate the squash after a minute increment so it is sitting on a different side. Microwave 3-5 minutes, depending on how large the squash is. Carefully slice the spaghetti squash in half lengthwise. The stem end will be the toughest part to cut through, and you may need to cut around it. Scoop the seeds out of the inside of the squash and discard (or save the seeds to roast for a snack :-).

Season the squash: Drizzle olive oil evenly over the cut sides of the squash. Sprinkle with minced garlic, salt, and pepper for a flavorful kick.

Bake: Place the squash halves on the prepared baking sheet. Bake in the oven for 35-45 minutes, or until the flesh is fork tender, easily pierced with a fork.

Shred the “spaghetti”: Remove the squash from the oven and let it cool slightly. Use a fork to scrape the flesh into long, spaghetti-like strands.

Finish with butter and parsley: Toss the strands with a pat of butter for a silky finish, and sprinkle with fresh parsley for a burst of color and freshness.

Serve and enjoy: Serve as a side dish, or use it as a low-carb substitute for pasta.