Instructions: Preheat oven to 350 degrees. Pierce in several places with a fork. Place on rimmed baking sheet. Bake for 45 minutes to 1 hour, until squash gives when pressed.

Turn over after 30 minutes. Cut squash in half; scrape out and discard seeds. Loosen squash strands, scoop out into a warm serving bowl. In a small nonstick skillet, saute shallots in butter over low heat until wilted, about 4 minutes. Pour over spaghetti strands and toss lightly.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.