This is one of those super silly no recipe type things but except there is sort of a recipe. I’ve been making this—I’m not kidding you—nearly every single day for the past few weeks. I usually serve it with piece of roasted chicken or a few shrimp or even a side of roasted sweet potato. I feel like a genius that I found out that tongs are the simplest, fastest way to spaghetti-ing the spaghetti squash. It takes about a minute and there’s no burning your hand trying to get two forks all up in there. This recipe is sort of inspired by the idea of the book Sheet Pan Suppers. It doesn’t take from any of the recipes in there but this can literally be made on one sheet pan—that’s all you need! The spaghetti squash is laid down, flesh side down, on the baking sheet. And then I sneak under a garlic clove or two so that steams along with the squash in the oven. After about 30 to 40 minutes, depending on how big the squash is, I flip it over, remove the seeds with a pair of tongs and just go to town, grabbing at it …

Oct. 1, 2021, 12:03 p.m.

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