Creamy Garlic-Parmesan Spaghetti Squash

Directions

1. 1

   Preheat oven to 400 F. Cut off the ends of the spaghetti squash and slice lengthwise, removing seeds. Place on a baking sheet and spray with olive or avocado oil spray; season with salt and pepper. Bake approximately 1 hour, or until a fork glides smoothly into the squash. Remove from oven and cool. Once cool, shred the spaghetti squash and set aside.

2. 2

   In a skillet over medium heat, add butter and olive oil. Shallots, sautéing until translucent, about 5-7 minutes. Add the garlic and sauté for about 30 seconds. Add the broth and cream, stirring to combine.

3. 3

   Stir in cheese and continuing stirring until cheese melts and begins to thicken. Add shredded spaghetti squash and simmer until the cream is incorporated and the squash is heated through. Top with basil and additional shredded cheese before serving!