Ingredients:

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

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice the squash in half lengthwise and scoop out the seeds.
  3. Rub the interior flesh with olive oil, salt, and pepper.
  4. Place face-down on a baking sheet and roast for 35-40 minutes until the skin is easily pierced with a fork and the flesh feels soft.
  5. Allow the squash to cool for 5 minutes.
  6. Using a large fork, scrape the flesh from the shell into long, distinct ribbons. Transfer these strands to a bowl and set aside.
  7. Melt butter in a skillet over medium heat until it begins to bubble.
  8. Add minced garlic and red pepper flakes; sauté for 1-2 minutes until fragrant but not brown.
  9. Toss in the squash strands and sauté for 5-7 minutes, stirring occasionally, until the squash is heated through and begins to turn golden.
  10. Sprinkle the Parmesan cheese over the top and stir constantly for 2 minutes until the cheese is melted and creates a velvety coating.
  11. Remove from heat and garnish with chopped parsley.