Roasted Spaghetti Squash with Parmesan and Herbs

Super simple side. If you roast off your squash ahead of time, put it in the frig, then you can pull it out, you can throw this together in about 15 minutes. This is a veggie take on a pasta dish my mom used to make when I was a kid. She called it spaghetti with sand. Kids will think they are eating real spaghetti. If you want to adult this up, add a small amount of anchovy paste to the garlic and onions. The anchovy paste will melt right into the butter and it tastes just like salted nuts. I swear on my campfire girl badge!

serves 6

2 1/2 tablespoons butter or margarine
2 shallots or 1 small onion diced
2 cloves of garlic minced
1 teaspoon thyme fresh leaves
3/4 teaspoon fresh

rosemary leaves
6 cups roasted spaghetti squash
1/4 cup fresh parsley
4 tablespoons grated parmesan cheese
1/3 cup toasted bread crumbs
salt and pepper

In a large skillet, melt butter over medium heat. Add the shallots and garlic and cook until softened. Stir in the thyme and rosemary and cook until fragrant. Add Squash and toss to coat. Stir in parsley and parmesan. Season with salt and pepper. Toss with the bread crumbs just before serving.