Prep the squash: Heat oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush cut sides with 1 tablespoon olive oil and season with salt and pepper.

Roast: Place cut-side down on a parchment-lined sheet. Roast 35–45 minutes, until the skin gives slightly when pressed and strands pull easily with a fork.

Fluff the strands: Let cool a few minutes. Use a fork to scrape long strands into a bowl. Taste and season with a pinch of salt.

Cook the veggies: Warm 2 tablespoons olive oil in a large skillet over medium heat. Add asparagus and a pinch of salt. Cook 3–4 minutes until bright green and crisp-tender.

Add aromatics: Stir in garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant, not browned.

Tomatoes time: Add cherry tomatoes. Cook 2–3 minutes, just until they start to soften and release a little juice.

Combine: Add spaghetti squash strands to the skillet. Toss with tongs to coat in the garlicky oil and veggie juices.

Brighten: Add lemon zest and 1–2 tablespoons lemon juice. Sprinkle in half the Parmesan and most of the basil or parsley. Toss again, taste, and adjust salt, pepper, and lemon.

Finish: Drizzle with another teaspoon of olive oil if needed. Top with remaining Parmesan, extra herbs, and nuts if using. Serve warm.