Roasted spaghetti squash with brown butter sage sauce

Cut the spaghetti squash into rings, for longer strands than halves give; remove the seeds and insides.

Salt both sides in a pan and leave about 20 minutes to draw out water so the squash is not mushy; wipe off the droplets.

Roast at 375 for 25 minutes.

Pull the strands out around the edge of each ring, pile them and spread out to cool.

Chiffonade the sage: fold the leaves and cut into strips.

Melt the butter over medium-high heat, spreading it around the pan so it does not burn, and let it foam; add the sage, salt and a little pepper.

Cook until the foaming and crackling subside and the butter browns.

Add the roasted squash and mix; add fresh ground pepper, shaved Parmesan and a little salt.

Plate and top with more Parmesan.