Roasted spaghetti squash salad with fried nuts and seeds, Parmesan and aged balsamic

Chop the squash into smaller chunks so the flesh is easier to shred later; scoop out the seeds.

Lay the squash on a very hot sheet tray so it sizzles; cook fast and hot.

Roast; check after about 15 minutes, flip to color the other side (the oven read 425 and was turned back up), about 25 minutes total until tender where flesh meets skin.

Dressing: equal parts aged balsamic and olive oil, mixed right before pouring; the syrupy balsamic emulsifies on its own.

Grate the Parmesan on the smallest side of a box grater to a dusty crumble.

In a 10-inch nonstick skillet over high heat with salt, fry the walnuts first until colored and fragrant, then the pumpkin seeds until they puff, then the sunflower seeds for about 15 seconds; drain on a paper-towel-lined plate.

Toss the shredded squash in a bowl with a little salt and olive oil.

Top liberally with the fried seeds and nuts, a generous sprinkle of Parmesan, plenty of black pepper and chili flake, then the dressing.