It has all the cozy, herby flavors you expect on the holiday table, but with a wholesome boost of veggies, fiber, and protein that won’t leave you feeling weighed down.
Place squash cut side down on a greased baking sheet. Poke a few holes with a fork. Roast for 25-30 minutes, until fork tender but still a little bit firm.
Remove from the oven; immediately flip the squash so the cut side is facing up. Once it’s cool enough to handle, use a fork to scrape the strands from the squash.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion and celery and saute until tender, ~ 5 minutes. Remove from heat and set aside.