Ingredients:

  • 1 medium (approx. 3 lbs) spaghetti squash
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1/4 cup fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Slice the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon and discard.
  3. Rub the interior flesh with 1 tbsp of olive oil and season generously with salt and pepper.
  4. Place the squash halves cut-side down on a baking sheet and roast for 25–30 minutes until the skin is slightly wrinkled and a knife slides into the flesh with minimal resistance.
  5. Let the squash cool for 5 minutes to prevent the strands from breaking.
  6. Using a large fork, scrape the flesh from the skin to create long, distinct strands.
  7. Heat the butter in a skillet over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant (about 1 minute).
  8. Add the squash strands to the pan and toss for 2 minutes to warm through.
  9. Remove from heat and stir in lemon juice, Parmesan, and fresh parsley.