Adapted from Real Simple
Serve as a main course with a salad. Or as a side dish with grilled shrimp, fish or chicken.
Heat oil in a large, high-sided skillet over medium heat. Add spaghetti, garlic, and saffron. Cook, stirring constantly, until spaghetti is lightly toasted, about 3 minutes. Be sure to lift and stir the spaghetti continuously.
Add the water, wine, and salt. Bring to a boil and cook, stirring occasionally, until spaghetti is tender, 8 to 10 minutes. Reserve 1 cup cooking water and drain.
Place hot spaghetti in a large serving bowl or return it to the skillet. Add the butter, lemon zest, and lemon juice. Stir to incorporate. Fold in the squash ribbons, halved tomatoes, and freshly ground black pepper. Gently toss, adding reserved cooking water a 1/4-cup at a time until desired consistency is reached. Alternatively, vegetable or chicken broth can be used, if needed. Add basil and toss to combine.
Serve immediately. Offer grated or shaved parmesan and additional lemon zest, if desired.