Dinner

Roasted Squash with Parmesan and Herbs is for Dinner.

Roasted Squash with Parmesan and Herbs takes several minutes to prepare.

Roasted Squash with Parmesan and Herbs takes several minutes to cook.

Roasted Squash with Parmesan and Herbs makes 6 servings.

The ingredients for Roasted Squash with Parmesan and Herbs are:

2 ? TBL unsalted butter
2 shallots, diced small
2 garlic cloves, minced
1 tsp chopped fresh thyme leaves
? tsp finely chopped fresh rosemary leaves
6 cups roasted spaghetti squash
1 tsp olive oil
? cup chopped fresh parsley
2 TBL grated Parmesan
Coarse salt and ground pepper

Here is how you make Roasted Squash with Parmesan and Herbs:

To roast the spaghetti squash, pre-heat oven to 375. Slice both ends off of the squash. Stand your squash up and use the body of your knife to slice through the squash. Remove seeds and stringy membranes from each half and season with a drizzle of olive oil. Place halves, skin side up, on a rimmed baking sheet lined with parchment paper. Roast for 35-40 minutes or until tender. Allow squash to cool down and then use a fork to scrape the 'spaghetti' strands from the skin. In a large nonstick skillet, melt butter over medium heat. Add shallots and garlic and cook until softened, appx. 7 mins. Stir in thyme and rosemary and cook until fragrant, appx. 1 min. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user MW130634.

The nutritional information for Roasted Squash with Parmesan and Herbs is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 125.2

• Total Fat: 6.1 g
• Cholesterol: 14.3 mg
• Sodium: 43.7 mg
• Total Carbs: 1.0 g
• Dietary Fiber: 0.9 g
• Protein: 1.4 g