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.