Prep Time: 10 Minutes
Cook Time: 1 Hour
■2 whole Medium Spaghetti Squash
■3 Tablespoons Butter
■2 whole Shallots, Finely Minced
■¼ cups Maple Syrup
■Dash Of Salt
■Dash Of Nutmeg
Preheat oven to 375 degrees.
Pierce spaghetti squash a few times with a sharp knife. Place on a cookie sheet and bake for 1 hour.
Cut squash in half. Scoop out and discard seeds and slimy pulp. Scrap out the rest of the squash with a fork. Place in a bowl. Keep warm.
In a large skillet, melt butter. Cook shallots over medium heat for 2 minutes or until soft. Reduce heat and add maple syrup. Cook for a minute, then remove from heat. Stir in salt.
Pour mixture over squash. Sprinkle on nutmeg and mix together gently. Sever warm.