Step 1
Cut the squash into halves or quarters, depending on their size, then thinly slice. Thinly slice the garlic cloves.
Step 2
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
Step 3
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.
Step 4
Meanwhile, cook spaghetti to packet instructions. When ready, reserve 1 cup of pasta water then drain and set aside.
Step 5
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.
Step 6
Turn off the heat, add the cherry tomatoes and gently stir through.
Step 7
Grate over some extra parmesan cheese and serve.
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