Directions

1. Drizzle squash flesh with olive oil and season with salt and pepper. Place in the round roasting pan cut-side down. Add ½c water. Roast at 350°F 50/50 for 20 minutes. Squash should be roast-tender when pierced with a knife.

2. When cool to handle, gently scrape squash with fork to remove flesh in long strands. Transfer to a medium bowl.

3. In a small skillet, add butter and set over medium heat. Let butter melt and cook, stirring often until its nutty and browned, 4 to 6 minutes.

4. Pour over squash and add fresh lemon juice. Lightly toss and serve.