Directions

1. To cook the squash in a microwave: Pierce the skin of the squash about an inch deep all over with a small sharp knife to prevent bursting. Place whole in the microwave and cook on 100 percent power for 6-7 minutes (800-watt microwave). Carefully turn squash over and microwave 8 to 10 minutes more or until squash feels slightly soft when pressed.
2. Cool squash for 5 minutes.
3. To roast the squash in the oven: To roast whole, pierce the skin of the squash all over with a sharp knife to prevent bursting. Place on a rimmed baking sheet and bake in a 375 F oven for one hour. Or, cut the squash in half lengthwise, scooping out the seeds and placing the halves cut side down on an oiled rimmed baking sheet. Bake for about 40 minutes in a 375 F oven.
4. While squash is baking, make the sauce. Over medium heat in a small saucepan, melt the butter. Add the garlic and cook, stirring, until it is just starting to turn golden. Add the spices and salt. Stir to combine and remove from heat.
5. When squash is cool enough to handle, use a fork to separate strands. Toss with butter mixture and sprinkle with parsley.