Spaghetti Squash with Sun dried Tomato and Basil

Preheat oven to 375ºF.

To prepare the spaghetti squash, pierce the whole squash many times with a fork. Place in a baking dish and bake for 1 hour. Remove from the oven and let it cool.

Cut spaghetti squash in half lengthwise. Scoop the seeds with a spoon. Gently scrape the sides of the squash with a fork to shred the pulp into strands and place in a bowl.

In a saucepan, add extra virgin olive oil over medium heat. Add the shallots and garlic and sauté until the shallots are soft and golden. Add the basil leaves and sun-dried tomatoes. Sauté for few minutes.

Add the cooked spaghetti squash and toss well. Season with red chili flakes, pepper and salt to taste. Add the cheese just before serving.