Roasted Squash with Parmesan and Herbs

Made this for Thanksgiving - it was easy and yummy.  I, of course, added way more cheese than it called for, but I'd make it again!

 

Ingredients

• 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

Directions

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.