Roasted 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.