Ingredients:

  • 1 medium Spaghetti Squash (approx. 3 lbs / 1.4 kg)
  • 1 tsp Kosher Salt
  • 2 tbsp Extra Virgin Olive Oil
  • 3 tbsp Unsalted Butter
  • 4 cloves Fresh Garlic, thinly sliced
  • 1 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Thyme leaves
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1/4 cup Freshly Grated Parmesan Cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: This high heat is vital for achieving that deep caramelization.
  2. Cut the squash in half lengthwise carefully. Note: Stable positioning is key to avoid the squash rolling.
  3. Scoop out the seeds and gunk using a metal spoon.
  4. Rub the cut sides evenly with 2 tbsp Extra Virgin Olive Oil and 1 tsp Kosher Salt.
  5. Place squash cut side down on the baking sheet and roast for 45 minutes until the skin is easily pierced and the kitchen smells like toasted nuts.
  6. While the squash rests, melt 3 tbsp Unsalted Butter in a skillet over medium low heat.
  7. Add 4 cloves sliced Garlic and 1/2 tsp Red Pepper Flakes, cooking until the garlic turns golden and the air smells spicy and pungent.
  8. Stir in 1 tbsp Rosemary and 1 tbsp Thyme, sautéing for 1 minute until the herbs sizzle and release a forest like aroma.
  9. Scrape a fork across the roasted squash to release the strands into a bowl.
  10. Toss the strands directly into the skillet with the herb butter and 1/4 cup Parmesan until every ribbon is glistening and coated.