If you like the combination of pumpkin, sage and browned butter, you'll go nuts over this.
1 spaghetti squash 3 Tbsp butter 24 sage leaves 3 cloves garlic, peeled and thinly sliced 1 hot red chilli, sliced Flaky sea salt Small piece of parmesan or grana padano
1 Preheat oven to 190°C (375°F). Cut the spaghetti squash in half lengthways using a sharp sturdy knife. Scoop out seeds. Transfer spaghetti squash to a shallow ovenproof dish lined with baking (parchment) paper. Bake for 25 minutes. With a spatula, turn over spaghetti squash halves so steam can escape and they stop cooking.
2 Heat a medium frying pan (skillet) over medium heat. Add butter. Let it start sizzling and foaming. Add sage leaves. Once they start browning, add garlic and chilli. Cook briefly until garlic just starts to colour. Immediately remove pan from heat.
3 Rake spaghetti squash flesh with a fork, season with sea salt, then divide between 4 heated plates. Immediately spoon over dirty butter. Garnish with a few flakes of cheese (use a potato peeler), then serve immediately.
Learn more about spaghetti squash here