Simple Spaghetti Squash with Garlic and Lemon

I've been wanting to make spaghetti squash for a long time, but never put it on my grocery list. I finally picked one up at the store on a whim, and it was so easy and tasty I cannot wait to buy more. It had all of the comfort of a hot pasta in winter, but with a little less guilt.

1 whole spaghetti squash
olive oil
4 garlic cloves thinly sliced
1 shallot minced
1 whole lemon
1 cup low sodium vegetable broth
salt and pepper to taste
red pepper flakes

1. Pre-heat oven to 400°. Keep the squash whole and poke the skin with a fork. Put on a shallow roasting pan in the center of the oven for 1 hour.
2. Let the squash cool until it is easy to handle.
3. Slice the squash in half lengthwise and scoop out the seeds with a spoon.
4. Use a fork to scrape out the insides of the squash. It will come out stringy with a similar look and texture as spaghetti.

Directions Continued: 
5. Drizzle olive oil generously in a pan, 1/4 cup or a bit less
6. Saute shallots for a few minutes until fragrant.
7. Add vegetable broth and bring to a simmer, then add the garlic and continue simmering for 5 minutes.
8. Slice lemon in half and squeeze all of the juice you can into the pan from the lemon.
9. Add salt, pepper and a few red pepper flakes for heat.
10. Toss the spaghetti squash into the pan, mixing all of the flavors and heating the squash.

Serve with warm crusty bread or top with a little shaved parmigiana cheese. This also keeps in the refrigerator and tastes great the next day!