1 (3 lb) spaghetti squash
1/2 cup parsley, finely chopped
2 garlic cloves, minced and crushed
1 tablespoon margarine
2 tablespoons Parmesan and Romano cheese
salt and pepper to taste
1. Microwave squash on high for 9 minutes. Let cool and remove spaghetti-like strands. Place spaghetti strands in colander and let drain over a bowl.
2. Sauté garlic in margarine for 2 minutes. Add drained juice and parsley. Heat for one minute in garlic mixture. Toss with spaghetti strands.
3. Sprinkle with cheese, salt and pepper, and toss again. Serve.