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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: