Roasted Squash with Parmesan and Herbs

By cheeserohan

Ingredients

• 2 1/2 Tablespoons unsalted butter
• 2 shallots, diced small
• 2 garlic cloves, minced
• 1 1 teaspoon chopped fresh thyme leaves
• 3/4 teaspoon chopped fresh rosemary leaves
• 6 cups Roasted Spaghetti Squash
• 2 Tablespoons grated Parmesan
• coarse salt and pepper

Preparation

Step 1

In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.

Roasted Spaghetti Squash:
Preheat oven to 375F. With a small sharp knife, prick 1 medium spaghetti squash (3 1/4 pounds) all over. Place on a rimmed baking sheet and roast until tender when pierced with a knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands. (Refrigerate squash in an airtight container up to 3 days.)