Roasted Squash with Parmesan and Herbs

Side, Vegetable


2 1/2 tablespoons unsalted butter

2 shallots, diced small

2 garlic cloves, minced

1 teaspoon chopped fresh thyme leaves

3/4 teaspoon chopped fresh rosemary leaves

6 cups Roasted Spaghetti Squash

1/4 cup chopped fresh parsley

2 tablespoons grated Parmesan

Coarse salt and ground pepper


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.