Place rack in the middle of the oven and preheat to 350 degrees F.

Use a long fork, knife (such as a paring knife), or skewer to prick the squash with small holes for even cooking. Make sure holes are thin and evenly distributed throughout the entire squash.

Place squash in a small baking dish or on a baking sheet and bake for 1 hour or until soft.

Using a large knife, cut the squash in half lengthwise. Use a spoon to scoop out and discard the seeds in both halves – the body of the squash is where the “spaghetti” texture resides.

Using a fork, scrape the flesh of the squash until it starts to resemble thin strings.

Place the squash strings into a bowl and toss with Parmesan and butter. Squash should still be hot so that it melts the butter. Season to taste with salt and black pepper. Serve and enjoy!