Rake stringy pulp from Roasted Winter Squash, using the tines of a fork, and place in a bowl. Set aside.
Sauté onion in 1 teaspoon hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender. Add garlic; sauté 1 minute.
Add squash, salt, pepper, and remaining 1 teaspoon oil to onion mixture in skillet, and cook, stirring occasionally, 5 minutes. Serve immediately.