Grilled New York strip steak with compound butter and roasted spaghetti squash

Cut the spaghetti squash in half lengthwise and scrape out the seeds and connected strands into a bowl; the seeds may be roasted and seasoned as a snack.

Mix a seasoned salt of paprika, cayenne pepper, garlic powder, onion powder and chili powder; season the cut squash liberally and evenly.

Place the squash flesh side down so the skin protects the flesh and steam forms.

Roast at about 400 degrees until fork tender, roughly 30 to 45 minutes depending on size; check with a fork after about half an hour.

Season the steak generously with salt, then pepper; avoid extra herbs and spices that burn on the grill.

Spray the grill plate with a little cooking spray; lay the steak on at an angle and press so it contacts the plate; cook 2 to 3 minutes per set of grill marks.

Rotate the steak on the same side for crosshatched grill marks, then flip and repeat on the other side; cook to medium rare, judged by touch.

Soften the butter to a pliable state without melting it (a little microwaving is fine); work in the lemon juice, minced garlic and parsley, then season with salt and a little pepper and taste.

Turn the butter onto a single layer of plastic wrap set over parchment, roll into a tight log, tie the ends and refrigerate to solidify.

Take the steak off the grill and let it rest.

Scrape the roasted squash flesh out with a fork into strands.

Melt a slice of the compound butter (plastic wrap removed) in a saute pan, add the squash strands and saute until piping hot.

Slice the steak, plate it beside the squash and top with a slice of compound butter to melt into a sauce.