Yellow Squash Spaghetti

Cut the squash into halves or quarters, depending on their size, then thinly slice. Thinly slice the garlic cloves.

Choose a large, deep fry pan with a lid and place over high heat. Add a splash of olive oil, then throw in the whole cherry tomatoes. Sprinkle with salt and fry for 1-2 minutes, letting the skins blister, and tossing or stirring them occasionally, then remove from the fry pan and set aside

Wipe out the pan and return to a medium-low heat. Add olive oil and sliced garlic, and sauté gently for 1-2 minutes until fragrant. Add the sliced squash, salt, pepper, chilli flakes and lemon zest, and sauté for 10 minutes until softened and starting to break down.

Meanwhile, cook spaghetti to packet instructions. When ready, reserve 1 cup of pasta water then drain and set aside.

Turn heat to low then squeeze half the lemon over the sautéed squash and gently stir through. Add the pasta, about a third of the pasta water, and the grated parmesan and stir until the cheese and pasta water combine to make a silky sauce. Add more pasta water if needed.

Turn off the heat, add the cherry tomatoes and gently stir through.

Grate over some extra parmesan cheese and serve.