Ingredients

1 medium spaghetti squash (about 1-1/2 pounds)
2 Tbsp. minced shallots
2 tsp. unsalted butter

Cooking Instructions

Preheat oven to 350 degrees F. 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 nonstick skillet, Saute shallots in butter over low heat until wilted, about 4 minutes. Pour over spaghetti strands; toss lightly.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)