Best Spaghetti Squash with Lemon, Cream and Herbs

Halving the squash crosswise instead of lengthwise will yield the longest, most spaghetti-like strands because the fibers grow in a spiral around the seedy core of the squash. We think pumpkin seeds and sage leaves toasted in butter are perfect flavor and textural accents for this autumnal dish. If you wish to add a little heat to balance the richness of the dish, sprinkle red pepper flakes on as a garnish along with the parsley and sage-pumpkin seed mixture.

2½ POUND SPAGHETTI SQUASH, HALVED CROSSWISE AND SEEDED

4 TABLESPOONS SALTED BUTTER, CUT INTO 1-TABLESPOON PIECES, 1 TABLESPOON SOFTENED, DIVIDED

KOSHER SALT AND GROUND BLACK PEPPER

6 THYME SPRIGS OR 2 ROSEMARY SPRIGS

¼ CUP LIGHTLY PACKED FRESH SAGE

2 TABLESPOONS PUMPKIN SEEDS

1 MEDIUM GARLIC CLOVE, MINCED

1 CUP HEAVY CREAM

⅛ TEASPOON FRESHLY GRATED NUTMEG

½ CUP LIGHTLY PACKED FRESH FLAT-LEAF PARSLEY, CHOPPED

1 TEASPOON GRATED LEMON ZEST, PLUS 2 TABLESPOONS LEMON JUICE

FINELY GRATED PARMESAN CHEESE, TO SERVE

Note: Ingredients may have been altered from the original.

Directions at 177milkstreet.com

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