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Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.Remove from oven and let rest until cool enough to handle.Using a fork, scrape the flesh to create long strands.Melt 4 tablespoons butter in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.Stir in vegetable broth. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, until melted and smooth.Stir in spaghetti squash and gently toss to combine until heated through, about 2 minutes.Serve immediately, topped with Parmesan and garnished with parsley, if desired.