Ingredients
1 large spaghetti squash, roasted and shredded
1 1/2 tbsp unsalted butter
2 garlic cloves, minced
2 shallots, diced small
splash of white wine, optional
1-2 tbsp. fresh rosemary, chopped
1 tbsp. fresh thyme, chopped
1/4 cup fresh flat leaf parsley, chopped
1/4 cup shredded parmesan
1 lemon, zested
2 tbsp. pine nuts, toasted
coarse salt and ground black pepper to taste
Preparation
In a large cast iron or heavy bottomed skillet, melt the butter over medium heat. Add shallots and garlic and cook until softened, about 3-5 minutes.
Pour a small amount of white wine into the skillet to deglaze the pan and scrape up any bits that may be stuck to the bottom of the pan. Between 1/8-1/4 of a cup of wine.
Stir in the chopped rosemary and thyme and cook until fragrant, about a minute. Add the spaghetti squash and toss to combine. Cook until the squash is warmed through then stir in the parsley, lemon zest, salt and pepper. Taste, adjust seasonings if necessary and sprinkle with pine nuts and optional Parmesan cheese. Serve immediately.
