Pumpkin Seed Spaghetti Squash | Blue Flame Kitchen

Ingredients

• 1 spaghetti squash (about 3 lb/1.5 kg)
• 1 tbsp extra-virgin olive oil
• 1/4 cup salted butter
• 4 tsp extra-virgin olive oil
• 1/2 cup unsalted roasted pepitas (shelled pumpkin seeds), roughly chopped
• 6 cloves garlic, chopped
• 1/4 cup liquid honey
• 2 tbsp apple cider vinegar
• 1/2 cup fresh parsley, chopped
• 2 tsp fresh thyme leaves or 1 tsp dried thyme, crumbled
• 1/2 tsp freshly ground pepper
• 1/2 tsp red pepper flakes
• 1/2 tsp salt