Spaghetti Squash with Sun dried Tomato and Basil

1. 1

   Preheat oven to 375 degrees F.

2. 2

   To prepare the spaghetti squash, pierce the whole squash many times with a fork.

3. 3

   Place in a baking dish and bake for 1 hour.

4. 4

   Remove from the oven and let it cool.

5. 5

   Cut spaghetti squash in half lengthwise.

6. 6

   Scoop the seeds with a spoon.

7. 7

   Gently scrape the sides of the squash with a fork to shred the pulp into strands and place in a bowl.

8. 8

   In a saucepan, add extra virgin olive oil over medium heat.

9. 9

   Add the shallots and garlic and saute until the shallots are soft and golden.

10. 10

    Add the basil leaves and sun-dried tomatoes.

11. 11

    Saute for few minutes.

12. 12

    Add the cooked spaghetti squash and toss well.

13. 13

    Season with red chili flakes, pepper and salt to taste.

14. 14

    Add the cheese just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.