Spaghetti squash with pecans and dates

Ingredients:

• Spaghetti squash, cut into pieces
• 1 tbsp. butter
• 1/3 cup dates
• 1/4 cup pecans
• 0.5 tsp fresh thyme

Preparation:

1. Peel and seed one spaghetti squash and cut into 4-cm pieces. Toss with olive oil, salt, and black pepper. Bake on a preheated baking sheet at 450°F (230°C) until tender and golden brown, about 45 minutes.
2. In a skillet over medium heat, melt 1 tablespoon butter and cook until browned. Remove from heat and stir in 1/3 cup chopped pitted dates, 1/4 cup chopped pecans, 1/2 teaspoon fresh thyme, and a pinch of salt; sprinkle over the squash.