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.
