Spaghetti Squash with Shallot Butter
Preheat oven to 350℉ (180℃).
Pierce in several places with a fork.
Place on rimmed baking sheet.
Bake for 45 minutes to 1 hour, until squash gives when pressed.
Turn over after 30 minutes. Cut squash in half; scrape out and discard seeds.
Loosen squash strands, scoop out into a warm serving bowl.
In a small non-stick skillet, sauté shallots in butter over low heat until wilted, about 4 minutes.
Pour over spaghetti strands and toss lightly.
Nutrition FactsServing Size 4g (0.1 oz)