Baked Spaghetti Squash with Parmesan and Truffle Oil

Ingredients:

• 2 medium spaghetti squash, halved lengthwise and seeded
• 2 tbsp. l. olive oil
• 2 tbsp truffle oil
• 0.5 tbsp. grated parmesan
• 1/4 cup chopped parsley

Preparation:

1. Preheat oven to 175°C.
2. Rub the pumpkin cut sides with olive oil and season with salt and pepper. Place the pumpkin cut-side down on a large baking sheet and bake until the pumpkin is tender and the flesh flakes easily with a fork, 40-45 minutes.
3. Let the pumpkin cool slightly. Using a large fork, gently scrape the pumpkin fibers into a large bowl, roughly separating them as you go. While the pumpkin is still warm, drizzle it with truffle oil, sprinkle with Parmesan cheese and parsley, and season with pepper to taste. Toss gently and serve.