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Spaghetti Squash Saute

Reviewed: Dec. 4, 2012
Despite the negative reviews, I liked this dish. I did, however, make some small changes...what really made this dish for me was....*drum roll please*...CILANTRO! I separated my batch of squash in half (and refrigerated the rest for tomorrow) and grabbed my handy dandy mortar and pestle, threw in 2 medium sized cloves of garlic, some kosher salt, and some cilantro leaves and mashed away. I then added a little butter to the pan, sauteed my mash then threw the squash in there. 15-20 minutes is way too long, 5 minutes to warm the squash/garlic/cilantro up should suffice.
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