Preheat oven to 375°F.

Cut the spaghetti squash in half horizontally. Remove the seeds. Add a drizzle of oil, salt and pepper to the inside of the squash.

Place the squash flesh down on a lined sheet pan and bake in the oven for 40-45 minutes.

Heat a drizzle of oil in an ovenproof pan over medium high heat. Sear the turkey roast 2-3 minutes on each side. Add salt and pepper

Cover the pan, put in the oven and cook for 40-45 minutes.

When there are 15 minutes left for the turkey to cook, mix the Brussel sprouts with a drizzle of oil, salt and pepper and add to the pan with the turkey. Leave uncovered and add the pan back to the oven.

Heat the butter in a pan over medium heat for about 3-4 minutes until it turns golden brown. Add the garlic and thyme and cook for 2-3 minutes. Remove from the heat.

When the spaghetti squash is done, scrape the flesh with a fork to create strands of squash. Put in a bowl. Mix with ¾ of the brown butter, the chives and pistachios. Add salt and pepper to taste.

Serve the sliced turkey roast with the rest of the brown butter, the Brussel sprouts and the spaghetti squash topped with crumbled goat cheese.