Buttery Spaghetti Squash

• 1 spaghetti squash, (about 2 1/2 pounds), halved lengthwise and seeded
• 1/4 cup water
• 4 tablespoon butter, such as country crock® spread, divided
• 1/2 teaspoon garlic, minced
• 2 teaspoon parmesan cheese, grated
• parsley or basil, chopped, for garnish (optional)

1. Arrange squash cut side down in shallow baking dish; add water. Microwave uncovered on high for 12 to 15 minutes until tender. Let stand 5 minutes. Gently scrape squash with fork to pull apart spaghetti-like strands.
2. Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add squash and cook, stirring frequently, until coated and hot, about 3 minutes.
3. Remove from heat and add remaining 2 tablespoons Spread and 1 teaspoon cheese; toss. Spoon into serving bowl and sprinkle with remaining 1 teaspoon cheese. Garnish, if desired with chopped basil or parsley.