Spaghetti Squash Persillade
1 spaghetti squash
4 or more tablespoons olive oil
2 or more large cloves garlic, minced
5 to 6 tablespoons minced fresh parsley
2 to 3 tablespoons butter
1 cup freshly grated parmesan cheese
Place squash on rack in deep pot with 1 1/2 inches of water. Steam 25 to 30 minutes or until skin can be pressed in. Cut lengthwise. Scrape out thick threads and big seeds. Scrape down squash lengthwise. The meat will separate into strands. The squash may be cooked a day in advance and refrigerated.
Heat several tablespoons oil in large frying pan and swirl 2 to 3 cloves of minced garlic, cooking gently for a minute or two. Toss in squash and fold in parsley, salt and pepper to taste and additional oil or butter. Toss with Parmesan cheese. Sprinkle with chopped parsley. Serves six.