This isn’t really a recipe, just a tossed together seasoning for spaghetti squash.  I intended this to be a side to zucchini lasgana, so was thinking garlic-y flavors.  I roasted the squash for about 40 minutes, let it cool, scraped it out, and then tossed it with 2 crushed garlic cloves and some basil and parsley.  Topped it off with salt and pepper and it was pretty good (but very garlicky).