Spaghetti Squash With Butter and Cheese

1 medium spaghetti squash
1 1/2 cups water
2 tablespoons unsalted butter
4 cloves garlic minced
1/2 -3/4 cup grated parmesan
1/4 cup chopped parsley fresh

Cut the ends off the spaghetti squash and then cut in half length wise. With a large spoon scoop out the seeds and discard. Then place the squash cut side down in a large pressure cooker. Pour in the water. Close the lid, lock and bring up to full pressure according to the directions of your pressure cooker. Cook for 6 minutes, release the pressure and remove the lid. Place the cooked squash on a large plate and let cool. Then take a fork and slowly scrape the spaghetti like strands form the squash into a bowl. You should have about 4 cups. Heat the butter in a large pan. Add the garlic and cook for 30 seconds toss in the squash and mix well. Cook for 2-3 minutes or until the squash starts to brown slightly. Toss in the cheese and parsley and serve.

In the oven place squash cut side down on a sheet pan with about 1/4 inch of water and bake in a 375 degree oven for 45 minutes or until soft.

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