Spaghetti Squash with Brown Butter & Parmesan

2 ½ to 3 lbs. spaghetti squash
4 tablespoons unsalted butter
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper
1/3 cup finely grated Parmesan cheese

Place the whole squash in a large pot and cover with cold water. Over high heat, bring to a boil and reduce the heat to medium low and simmer until it can be easily skewered with a fork, 45 minutes.

In the meantime, in a saucepan over medium high heat, melt the butter and cook it until it turns brown and just begins to smoke, 3 to 4 minutes. Remove immediately from the heat and add nutmeg.

When the squash is done, drain and allow to cool 5 minutes. Cut the squash in half lengthwise and scrape out the seeds with a fork and discard. Place the squash on a serving platter. Using a fork, scrape the remaining squash carefully separating the squash into spaghetti-like strands. If the butter has cooled, warm until hot, 30 seconds.

To serve, drizzle the butter evenly over the top of the squash. Sprinkle with salt and pepper and Parmesan cheese. Serve immediately.