Pumpkin Seed Spaghetti Squash

Ingredients

• 1 spaghetti squash (about 3 lb/1.5 kg)
• 1 tbsp extra-virgin olive oil
• 1/4 cup salted butter
• 4 tsp extra-virgin olive oil
• 1/2 cup unsalted roasted pepitas (shelled pumpkin seeds), roughly chopped
• 6 cloves garlic, chopped
• 1/4 cup liquid honey
• 2 tbsp apple cider vinegar
• 1/2 cup fresh parsley, chopped
• 2 tsp fresh thyme leaves or 1 tsp dried thyme, crumbled
• 1/2 tsp freshly ground pepper
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

Directions

1. Preheat oven to 400°F.
2. Halve squash crosswise. Remove and discard seeds. Brush cut sides of squash with 1 tbsp oil. Place squash, cut sides down, on a parchment paper-lined baking sheet.
3. Bake until tender, about 45 minutes.
4. When cool enough to handle, use a fork to pull squash strands free from shell halves; discard shell halves. There should be about 5 cups squash.
5. To prepare dressing, melt butter with 4 tsp oil in a medium saucepan over medium heat. Add pepitas and garlic. Cook, stirring, for 1 minute. Add honey and vinegar. Bring to a simmer. Stir in parsley, thyme, pepper, red pepper flakes and salt. Drizzle dressing over spaghetti squash and toss to coat.