Ingredients:

  • 1 large spaghetti squash (approx. 3.5 lbs)
  • 2 tbsp extra virgin olive oil
  • 1.5 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp unsalted butter
  • 1 clove garlic, finely minced
  • 1 tsp fresh thyme leaves

Instructions:

  1. Trim the stem and bottom off the squash. Slice the squash crosswise into 1.5-inch thick rings.
  2. Use a metal spoon to scrape out the seeds and pulp from the center of each ring.
  3. Generously sprinkle kosher salt over the flesh of each ring. Place them on a wire rack for 20 minutes to draw out excess moisture.
  4. Pat the rings completely dry with a paper towel to remove the extracted water and excess salt.
  5. Brush all sides of the rings with olive oil and sprinkle with black pepper.
  6. Place rings on a parchment-lined baking sheet, ensuring they do not overlap.
  7. Roast at 400°F (200°C) for 30–35 minutes until the edges are caramelized and the flesh is tender.
  8. Remove from oven, let cool slightly, and use a fork to pull the long strands away from the skin.
  9. Optional: Toss the warm strands with butter, minced garlic, and fresh thyme before serving.