Spaghetti Squash with Garlic and Parmesan

Ingredients

• 1 spaghetti squash (3-4 pounds)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 garlic cloves (minced)
• 1 shallot (chopped)
• 1/4 cup finely minced parsley
• 1/4 cup parmesan cheese (shredded (plus extra for serving))
• salt + freshly ground pepper to taste

Instructions

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Carefully cut squash in half lengthwise, then scoop out and discard the seeds.

3. 3

   Place squash cut side up on a parchment paper lined sheet pan. Drizzle with olive oil and season with salt + pepper.

4. 4

   Bake for about 60 minutes, or until the squash can easily be pierced with a paring knife or a fork. Let the squash cool for 10 minutes.

5. 5

   Meanwhile, sauté the shallots and garlic in a skillet until translucent, but not browned (about 5 minutes). When shallots and garlic are done, add the butter and parsley.

6. 6

   Scoop out the spaghetti strands from the squash with a fork (trying to maintain the long strands) and add to the skillet.

7. 7

   Cook for a minute or two to combine all ingredients and warm through. Remove from heat and add grated parmesan cheese.

8. 8

   Garnish with more parmesan and parsley.