So, this is how the Sauta world cooks spaghetti squash. (Do keep in mind, though, this is not for the faint of heart. It is SPICY, but you can modify the heat.)

So, steam one spaghetti squash, split, spooned out in the microwave, covered with plastics of your choice for 13 minutes. Set aside when done.

In a saute pan, melt half a stick of butter. Yep, half a stick. Plus a dash of olive oil. Add crushed red pepper flakes(adjust to your liking but don’t skip, they are great), fresh black pepper, and sea salt. Add 4-9 whole garlic cloves. (Be a man, add the nine. They are not as potent whole and make a nice snack once cooked in the butter.) Chop two scallions and saute over medium low heat; we are looking for transparency here, not anything brown. Next, add 1 cup heavy whipping cream. Stir the mixture over low heat until heated through, do not allow the cream to come to a boil or a simmer. Grate on cup of parmesan and grate 1/2 tsp. of nutmeg; add to heated cream and stir until melted. Finish the sauce with 1T. of fresh oregano.
Use a fork to flake the strings of reserved spaghetti squash into a bowl. Pour cream sauce over the squash and toss. Garnish with more oregano and fresh cracked pepper. This makes a great side for any meat dish.

****Roasted tomatoes with rosemary and balsamic are a great addition****