Sautéed Spaghetti Squash

Place 1 squash half, cut-side up, in a 7-by-11-inch microwaveable baking dish (or other microwaveable 2-quart baking dish). Pour 1/2 cup water into the squash cavity and top with the remaining squash half, cut-side down, to close the squash. Microwave on High until tender, 8 to 9 minutes. Drain. Let cool slightly, about 5 minutes.

Using a fork, scrape the squash strands into a large strainer set over a large bowl. Discard the squash shells.

Heat oil in a large nonstick skillet over medium heat. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant and the garlic is starting to turn golden, about 1 minute. Add the squash strands and toss to coat. Increase heat to medium-high and continue to cook, tossing often with tongs, until the strands are evenly coated and any liquid has evaporated, 2 to 3 minutes. Remove from heat and stir in lemon zest, pepper and salt. Transfer to a bowl and sprinkle with Parmesan. Garnish with more pepper, if desired.