Ingredients:

  • 1 medium spaghetti squash (about 3 lbs / 1.4 kg)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 4 tablespoons Unsalted Butter
  • 3 large cloves Garlic, finely minced
  • 2 tablespoons Fresh Parsley, finely chopped
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Fresh Lemon Juice
  • 1/2 cup Freshly grated Parmesan Cheese (plus extra for serving)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Carefully slice the spaghetti squash in half lengthwise. If cutting is difficult, microwave the whole squash for 3 minutes to soften the rind slightly first.
  3. Use a sturdy spoon to scoop out and discard the seeds and stringy pulp from both halves.
  4. Brush the cut sides generously with olive oil. Season heavily with kosher salt and pepper.
  5. Place the squash halves cut-side down on the prepared baking sheet. Roast for 45–60 minutes, or until the skin yields easily to pressure.
  6. Remove from the oven and let the squash cool slightly (about 10 minutes) until it is safe to handle.
  7. Use a fork to gently scrape the flesh in long strands, separating the 'spaghetti' from the shell. Place the strands into a large mixing bowl.
  8. While the squash cools, melt the butter in a small skillet over medium heat until the milk solids turn golden brown and smell nutty (browned butter).
  9. Immediately remove the brown butter from the heat and stir in the minced garlic and fresh parsley for 30 seconds until fragrant.
  10. Pour the butter-garlic mixture over the spaghetti squash strands. Add the lemon zest, lemon juice, and the 1/2 cup of grated Parmesan.
  11. Toss everything together until the strands are evenly coated. Taste and adjust seasoning as needed. Serve immediately topped with extra Parmesan.