Buttery Spaghetti Squash

Our recipe for Buttery Spaghetti Squash makes a delicious side dish. We microwave the squash so it cooks quickly, then shred it and toss it with Country Crock, garlic and Parmesan. It's ready in less than 30 minutes and is a great alternative to pasta.

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Prep time10 min
Cooking time15 min
PortionsPortions 4

Ingredients

1 spaghetti squash, (about 2 1/2 lbs.), halved lengthwise and seeded
1/4 cup water
4 Tbsp. Country Crock® Spread, divided
1/2 tsp. minced garlic
2 tsp. grated Parmesan cheese

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Arrange squash cut side down in shallow baking dish; add water. Microwave uncovered at HIGH 12 to 15 minutes until tender. Let stand 5 minutes. Gently scrape squash with fork to pull apart spaghetti-like strands.
Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add squash and cook, stirring frequently, until coated and hot, about 3 minutes.
Remove from heat and add remaining 2 tablespoons Spread and 1 teaspoon cheese; toss. Spoon into serving bowl and sprinkle with remaining 1 teaspoon cheese. Garnish, if desired with chopped basil or parsley.

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