Spaghetti Squash with Maple Syrup and Shallots

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.