Ingredients:

  • 1 large (approximately 1.5 kg / 3.3 lb) Spaghetti Squash
  • 1 tbsp (15 ml) Extra Virgin Olive Oil (EVOO)
  • 1 tsp (5 g) Flaky Sea Salt, divided
  • ½ tsp (2.5 g) Freshly Cracked Black Pepper, divided
  • 4 tbsp (55 g) Unsalted Butter
  • 3 large cloves Garlic, finely minced
  • 2 tsp (10 ml) Fresh Thyme Leaves
  • 1 tbsp (5 g) Fresh Parsley, chopped (for finishing)
  • ⅓ cup (35 g) Finely Grated Parmesan Cheese (plus extra for serving)
  • Pinch of Red Pepper Flakes (optional)

Instructions:

  1. Preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper. Carefully slice the spaghetti squash lengthwise from stem to end. Use a spoon to scrape out and discard the seeds and stringy membranes.
  2. Drizzle the cut side of the squash halves with the olive oil. Season generously with half of the salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
  3. Roast for 45–50 minutes. The squash is done when the skin yields easily to pressure. Remove from the oven and allow to cool for about 5 minutes. Use a fork to scrape the flesh gently, creating the spaghetti-like strands, and transfer all strands into a large mixing bowl.
  4. In a small, light-coloured saucepan over medium heat, melt the butter. Allow it to bubble and foam. Continue cooking, swirling occasionally, until the foaming subsides and the milk solids on the bottom turn golden brown and smell nutty (about 3–5 minutes). This is browned butter.
  5. Immediately stir in the minced garlic, thyme, and red pepper flakes (if using). Cook for 30–60 seconds until the garlic is fragrant, but do not let it burn. Remove the saucepan from the heat immediately.
  6. Pour the entire browned butter and herb mixture over the spaghetti squash strands in the mixing bowl. Add the grated Parmesan cheese and the remaining salt and pepper. Toss everything gently with tongs until the squash is evenly coated.
  7. Transfer the finished dish to a serving dish and garnish with the fresh chopped parsley and an extra grating of Parmesan cheese. Serve immediately.