Using a large knife cut Spaghetti Squash in 1/2 lengthwise. Remove pulp and seeds and discard. Place on a cookie sheet face down to capture the steam while cooking, and place into oven and bake for 50 minutes.
Remove the Squash from oven, and using a large fork rake bake and forth on the Squash until Squash takes on the appearance of spaghetti.
Preheat a large sauté pan over medium high heat. Add olive oil and butter to pan. Scoop out Spaghetti Squash, being careful to keep skin intact. Add Squash to pan and sauté for 5 minutes, transfer Squash back to Squash shells sprinkle Parmesan and parsley over Squash, and salt and pepper to taste. Serve in Squash Shells as a side dish.
