Large spaghetti squash
6 tablespoons olive oil
3 tablespoons minced garlic
1 chopped shallot
1 cup grated parmigiano-reggiano cheese
Cut squash in half and deseed. Brush with oil, salt and pepper. At 400 degrees, bake cut-side up for 50 minutes. Cool to room temperature. Scrape flesh with fork, making long strands; set aside.
Saute garlic and shallot in oil until lightly browned. Add squash; blend and finish by slowly adding cheese. Salt and pepper.