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 Spaghetti Squash*
·       1/4 cup chopped fresh parsley
·       2 tablespoons grated Parmesan
·       Coarse salt and ground pepper

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.

* How to Roast a Spaghetti Squash

Because a spaghetti squash is difficult to cut through when uncooked, we found that roasting it whole is the easiest way to prepare it for these spaghetti squash recipe. Here’s how:

Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with 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.

You can refrigerate squash in an airtight container, up to 3 days.