4 cups – Spaghetti Squash, 1 medium
2 cloves – Garlic cloves, minced
1 tbsp – Ghee
2 tbsp – Coconut oil
2 tbsp – Grated Parmesan Cheese
Cut squash in half, and scoop out seeds. Place the squash halves on a nonstick baking sheet, cut side down. Bake at 375º for 30 minutes. Separate the spaghetti pulp from the skin, and place the pulp in a sauté pan.
Heat the coconut oil under medium heat. Add garlic and ghee to the pan; sauté until golden. Add the squash and sprinkle on parmesan. Serve.