Categories: Sides

Ingredients

• 2 tbsp. olive oil
• 4 garlic cloves, thinly sliced
• 1/4 tsp crushed red pepper flakes
• 4 cups cooked spaghetti squash (microwave for 6 minutes, flip and cook another 8 minutes)
• 1 tsp kosher salt
• 1 tbsp. chopped fresh parsley
• 1/4 cup grated Parmigiano-Reggiano

Directions

1. Heat a large skillet over medium heat. Add the olive oil and garlic and cook, stirring, until the garlic softens and turns golden, about 2 minutes. Add the pepper flakes and cook 30 more seconds. Add the cook spaghetti squash, season with the salt, and toss well.

2. Transfer the squash to a large serving dish, add the parsley and Parmigiano, and serve.

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