Preheat oven to 350F.

Cut squash in half, lengthwise. Scrape out the pulp and seeds. (I run a knife all the way around it then can easily scoop it out.)

Bake spaghetti squash for 45 minutes, or until a knife is easily inserted through the outer skin.

Let squash cool for 10 minutes.

Use a fork to then scrape the squash to get the yummy "spaghetti" strand.

Heat a large saute pan with the butter and the garlic over medium-low heat for 5 minutes.

Add squash strands to the garlic and butter and toss well.

Sprinkle with the Parmesan cheese.