Spaghetti Squash

• 1 small spaghetti squash
• a little bit of olive oil
• 2 T butter or mix butter / olive oil
• Kosher salt
• Freshly ground black pepper
• garlic powder
• 1 medium shallot, finely chopped
• 2-3 T capers
• Italian Parsley
• 3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving

1. Heat the oven to 400u0b0F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with a little bit of oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
2. Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.
3. Heat about 2 tablespoons of butter in a large saucepan over medium heat until shimmering, about 3 minutes. Add the shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes. Add a little garlic powder. Add the capers. Add the italian parsley.
4. Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese.

squash, olive oil, t, kosher salt, freshly ground black pepper, garlic, shallot, t, italian parsley, cheese

Taken from www.epicurious.com/recipes/member/views/spaghetti-squash-52926451 (may not work)