Spaghetti Squash with Shallot Butter
Yield
8 servingsPrep
5 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11/2 | pound |
spaghetti squash
|
* |
| 2 | tablespoons |
shallots
minced |
|
| 2 | teaspoons |
butter, unsalted
, |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | kg |
spaghetti squash
|
* |
| 3E+1 | ml |
shallots
minced |
|
| 1E+1 | ml |
butter, unsalted
, |
|
Directions
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.
