Ingredients:

  • 1 medium spaghetti squash (approx. 3 lbs / 1.3kg)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 tsp red pepper flakes
  • 1/4 cup fresh Italian parsley, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Rub the interior of each squash half with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Place the squash cut-side down on a baking sheet and roast for 30–35 minutes until a knife slides easily into the flesh.
  5. Remove from the oven and use a fork to scrape the flesh into long, thin strands.
  6. Place 1/3 cup extra virgin olive oil in a cold skillet over medium-low heat and add the 6 sliced garlic cloves.
  7. Sauté the garlic for 3–5 minutes until golden and fragrant.
  8. Stir in 1 tsp red pepper flakes and toast for 30 seconds.
  9. Increase heat to medium-high and add the scraped squash strands to the skillet.
  10. Sauté for 3–5 minutes, tossing frequently to evaporate excess moisture and coat the strands in oil.
  11. Remove from heat and stir in 1/4 cup chopped parsley and 1 tbsp fresh lemon juice.
  12. Toss in 1/2 cup grated Parmesan cheese until just melted.