Spaghetti Squash with Shallot Butter

Ingredients

Ingredients

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.