Lunch: Spaghetti Squash with Maple Syrup and Shallots
Ingredients
2 whole Medium Spaghetti Squash
3 Tablespoons Butter
2 whole Shallots, Finely Minced
1/4 cup Maple Syrup
Dash Of Salt
Dash Of Nutmeg
Instructions
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.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
