1 small clean spaghetti squash (about 2 pounds)
2 tablespoons olive oil
Freshly ground black pepper
1 garlic clove, finely chopped
1 medium shallot, finely chopped
I also added a little of my SLOW COOKER FRESH MARINARA SAUCE right before serving. I am so happy when I open a jar during these long cold winter months! Makes all those LONG hours of canning worth it!
Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 1 tablespoon of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside. I like to serve the strands in the squash itself for a nice presentation.
Heat the remaining tablespoon of oil in a large saucepan over medium heat until shimmering, about 1-2 minutes. Add the garlic and shallot, season with salt and pepper, and cook until softened and lightly browned, about 2 minutes.
Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. As noted above I also added a little SLOW COOKER FRESH MARINARA SAUCE right before serving.
These kids make my normal extremely boring time on the elliptical so entertaining!
On this day in particular, I was on the elliptical, blasting techno, in the dark, holding my phone in the air with the strobe light app on while the kids had a WILD dance party...BEST workout ever!