Maple and Shallot Spaghetti Squash

Spaghetti squash gets its name from its unique flesh, which, when cooked, separates into long strands that resemble spaghetti noodles.

This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Medium

Maple and Shallot Spaghetti Squash

Cooking Method: Roasting, Sautéing Cuisine: American Courses: Dinner, Main Course, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 5 min Total Time 1 hr 5 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 4 cup Spaghetti Squash
• 3 tablespoon Maple Syrup
• 2 medium Shallots
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Parsley

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Place the squash halves on a baking sheet, cut side down, and roast for 30-40 minutes, or until the flesh is tender.
4. While the squash is roasting, thinly slice the shallots.
5. Heat olive oil in a skillet over medium heat and sauté the shallots until caramelized, about 10 minutes.
6. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
7. In a large bowl, combine the spaghetti squash, caramelized shallots, maple syrup, salt, and black pepper. Toss until well coated.
8. Serve the spaghetti squash mixture garnished with parsley.
9. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 10g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.