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Preparation

1. Preheat oven to 375º F.
2. Pierce spaghetti squash with a fork. Microwave for 5 minutes to soften. Cut the spaghetti squash in half and remove seeds and membranes.
3. Rub squash with olive oil. Place squash cut side down on a lightly greased baking sheet and bake for 50 minutes. Remove squash from oven and set aside to cool enough to be easily handled.
4. Finely chop garlic and shallot. Finely grate Parmigiano-Reggiano cheese.
5. Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic and shallot; cook and stir until fragrant, 2-3 minutes. Turn off heat.
6. Use a large spoon to scoop the stringy pulp from the squash into the skillet. Add  Parmesan cheese, black pepper and red pepper chili flakes; stir to combine.
7. Remove to a serving dish and serve warm.