Preheat the oven to 400 degrees F. Wash the squash. Slice off the top and bottom, then set it upright on a cutting board and slice straight down the middle. Use a sharp knife. To make cutting easier, microwave the whole squash for 1-2 minutes before cutting to soften the skin.

Using a spoon, scrape out all the seeds and stringy bits from the center. Discard.

Line a baking sheet with parchment paper. Place both squash halves cut-side up. Drizzle each half with garlic-infused olive oil and use a basting brush or your hands to coat the cut surface evenly. Skip the skin - it is not edible. Season with salt and pepper.

Bake for 30-35 minutes or until fork tender. A fork should slide in easily with no resistance.

Use a fork to scrape along the sides of each squash half, pulling the flesh into spaghetti-like strands.

Add the butter cubes, black pepper, and Parmesan directly to the squash. Gently stir until the butter melts and the cheese coats the strands. Taste and add a pinch of salt if needed. Top with fresh basil and serve warm.