Makes 4 servings

• 1 (3 to 31⁄2 pound) spaghetti squash
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt
• 1⁄2 teaspoon cayenne pepper
• 2 cups brussels sprouts
• 2 cloves garlic, crushed
• 2 tablespoons grated Parmesan

1. Preheat oven to 375 degrees. Cut squash in half and scoop out the seeds. Brush the cut edges with 2 tablespoons of the olive oil and sprinkle with salt and cayenne. Place cut side down on a foil-lined bake pan and roast until the squash can be pierced with a fork, about 1 hour.

2. Remove the stem end from the sprouts and break each apart into individual leaves.

3. In a large saute pan over medium heat, toss garlic with remaining tablespoon of olive oil until golden brown. Remove garlic and discard. Add the brussels sprouts leaves to the pan, sprinkle with coarse salt and saute, stirring frequently, until leaves are very brown and crispy.

4. Meanwhile, use a large fork to scrape the flesh from the squash. Add the squash to the pan with the sprouts, tossing just to reheat the squash. Season with more salt and pepper as desired and add the Parmesan just before serving.