Maple and Shallot Spaghetti Squash

Preheat oven to 350ºF. Using a fork, pierce squash several times and place on a baking sheet. Bake for about 45 minutes or until a fork can be inserted easily. Remove from oven and let cool while you prepare the sauce.

Heat olive oil and butter in a small pan. Saute shallots until tender and add maple syrup. Simmer for about 30 seconds.

Slice the squash in half and remove seeds. Using a fork, scrape along the inside of the skin and remove the stringy squash.

Toss sauce and squash in a bowl and serve warm.