Wash hands with soap and water.
Cut the spaghetti squash in half, remove the seeds and place in the microwave and cook for 6 to 8 minutes until tender. Remove from the microwave and allow to cool.
In a large pan over medium-high heat, add ½ Tablespoon olive oil, diced bell pepper and onion.
Stir and add ¼ teaspoon salt and ¼ teaspoon garlic powder. Cook until the onion and peppers are tender, approximately 5 minutes.
While the onions cook, scrape the squash with a fork to make “spaghetti” and add to the pan when the onions are cooked.
In a small bowl, combine the shallot, lemon juice, 2 Tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon garlic powder. Add to the pan and stir to combine.
Remove from the heat and stir in the Parmesan cheese and fresh basil.