spaghetti squash
butter
salt
pepper
nutmeg
minced garlic
chopped parsley
Cut spaghetti squash in half and wrap in foil. Place cut side down on a baking sheet and roast at 425◦F until just tender. Use a spoon to scoop out the seeds and discard, then use a form to pull the flesh into strands. Toss the strands with the remaining ingredients.
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