2 ½ tbsp -unsalted butter
2 -shallots, diced small
2 -cloves garlic, minced
1 tsp -chopped fresh thyme
¾ tsp -chopped fresh rosemary
6 cups -roasted spaghetti squash (1 large or 2 med)
¼ cup -chopped fresh parsely
2 tbsp -grated parmesan
Coarse salt & ground pepper


In a large nonstick skillet, melt butter over medium.
Add shallots and garlic and cook until softened, 5-7
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.