Ingredients
1 spaghetti squash
4 tbsp olive oil
2 clove garlic
1 shallot, minced
¼ tsp black pepper
⅛ tsp crushed red pepper flake
¾ cup grated Parmesan cheese
Instructions
Preheat oven to 375º F. Pierce spaghetti squash with a fork. Microwave for 5 minutes to soften.
Cut the spaghetti squash in half and remove seeds and membranes. Rub cut squash all over with 2 tbsp olive oil.
Place squash cut side down on a lightly greased baking sheet and bake for 50 minutes. Remove squash and set aside.
Heat remaining 2 tablespoons olive oil in a skillet over medium heat. Add garlic and shallot; cook and stir until fragrant, 2-3 minutes. Turn off heat.
Use a large spoon or fork to scrape the stringy flesh from the squash into the skillet. Add Parmesan cheese, black pepper and red pepper chili flakes; stir to combine.
Adapted from Diabetesfoodhub.org