Roasted Spaghetti Squash with Parmesan and Herbs

Roasted Spaghetti Squash with Parmesan and Herbs

  • 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 Red Dog Farm Spaghetti Squash
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons grated Parmesan
  • Coarse salt and ground pepperIn 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.