here's the recipe I did tonight, though I winged it some b/c I was making just a bowlful, not a whole recipe.
2 TB olive oil (I didn't use this much at all)
2 shallots, diced small
2 minced garlic cloves
1 tsp chopped FRESH thyme
6 cups roasted/shredded spaghetti squash
1/4 chopped fresh parsley
2 TB-1/4 cup grated parmesan (I used fresh grated and it was nice and melty)
kosher/sea salt/pepper
Saute shallots and garlic in olive oil until soft. Lower heat so you don't toast them. Add spaghetti squash, a little more olive oil to moisten, thyme. Toss/saute until heated through. Toss in parmesan and parsely. Salt and pepper at will.
YUMMEH