1 stripetti squash
1 tbsp unsalted butter
1 tsp evoo
1 tsp evoo
1 shallot, diced
1 large garlic cloves, minced
1/2 tsp fresh thyme leaves, finely chopped
1/2 tsp fresh rosemary leaves, finely chopped
2 tbsp flat-leaf parsley, chopped
3 tbsp Parmigano-Reggiano, grated
Cook stripetti squash in a large pot of boiling water for 30 minutes (alternatively you can roast the squash at 375 degrees for 60 minutes, or until a paring knife can pierce the squash easily). Set aside to cool. Once the squash is cool enough to handle, cut squash in half, lengthwise. Use a fork to scoop out the seeds. Once the seeds are all out, use the fork to scrape the squash into long spaghetti-like strands. You should end up with about 4 cups worth of squash. If the squash is difficult to scrape and doesn't cooperate, it's not fully cooked. You can either roast it in the oven for a few minutes at 375 degrees or throw it in the microwave.
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 cheese and season to taste with s&p.