Spaghetti Squash with Sun dried Tomato and Basil

• 4 cups Cooked Spaghetti Squash
• 1 Tablespoon Extra Virgin Olive Oil
• 2 whole Shallots, Finely Chopped
• 2 cloves Garlic, Crushed
• 1/2 cups Finely Chopped Basil
• 1/2 cups Julienned Sun-dried Tomatoes
• Red Chili Flakes (optional)
• Salt And Pepper, to taste
• 1/2 cups Shredded Parmesan

1. Preheat oven to 375 degrees F.
2. To prepare the spaghetti squash, pierce the whole squash many times with a fork.
3. Place in a baking dish and bake for 1 hour.
4. Remove from the oven and let it cool.
5. Cut spaghetti squash in half lengthwise.
6. Scoop the seeds with a spoon.
7. Gently scrape the sides of the squash with a fork to shred the pulp into strands and place in a bowl.
8. In a saucepan, add extra virgin olive oil over medium heat.
9. Add the shallots and garlic and saute until the shallots are soft and golden.
10. Add the basil leaves and sun-dried tomatoes.
11. Saute for few minutes.
12. Add the cooked spaghetti squash and toss well.
13. Season with red chili flakes, pepper and salt to taste.
14. Add the cheese just before serving.

olive oil, shallots, garlic, basil, tomatoes, red chili flakes, salt, parmesan

Taken from tastykitchen.com/recipes/main-courses/spaghetti-squash-with-sun-dried-tomato-and-basil/ (may not work)