Ingredients:

  • 1 Large Spaghetti Squash (approx. 1.5 kg / 3.3 lbs)
  • 1 Tbsp (15 ml) Olive Oil
  • ½ tsp (3 g) Coarse Sea Salt (Divided)
  • ¼ tsp (1 g) Freshly Ground Black Pepper (Divided)
  • 4 Tbsp (56 g) Unsalted Butter (Divided)
  • 10–12 Fresh Sage Leaves
  • 2 cloves Garlic, minced very finely
  • Pinch of Red Pepper Flakes (Optional)
  • ½ cup (50 g) Parmesan Cheese, freshly grated
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • Fresh Parsley or Chives, chopped (For garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Carefully slice the spaghetti squash in half lengthwise from stem to tip using a sharp knife.
  3. Using a large spoon or scoop, scrape out the fibrous strands and seeds from both squash halves.
  4. Brush the cut sides of the squash generously with 1 Tbsp of olive oil. Season evenly with the specified salt and pepper.
  5. Place the squash halves cut-side down on the prepared baking sheet. Roast for 45–50 minutes, or until the flesh is tender.
  6. Remove from the oven and allow the squash to cool for 10–15 minutes until comfortable to handle. Using a fork, gently scrape the flesh away from the skin into spaghetti-like strands. Transfer all strands into a large mixing bowl.
  7. In a small saucepan, melt 2 Tbsp of unsalted butter over medium heat. Add the fresh sage leaves and cook quickly for 1–2 minutes until the sage leaves are crisp. Remove the sage leaves with a slotted spoon and set aside for garnish.
  8. Add the remaining 2 Tbsp of butter to the saucepan. Continue cooking the butter, stirring constantly, until small brown flecks form at the bottom and the butter smells nutty and is a light amber colour (approx. 3–4 minutes). Remove immediately from the heat.
  9. Stir the minced garlic and red pepper flakes (if using) into the hot brown butter. The residual heat will gently cook the garlic.
  10. Pour the entire brown butter and garlic mixture over the squash strands in the mixing bowl. Toss thoroughly until all strands are lightly coated.
  11. Stir in the remaining salt, black pepper, and half of the grated Parmesan cheese. Squeeze in the fresh lemon juice.
  12. Transfer the mixture back into one of the empty squash shells or a small oven-safe dish. Top with the remaining Parmesan cheese. Bake for 5 minutes, or until the cheese is melted and bubbling slightly.
  13. Garnish generously with the crispy sage leaves and chopped fresh parsley or chives. Serve immediately.