Butternut Squash Noodles

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 large cloves garlic, minced
• 5 cups spiralized butternut squash noodles (from 1 large squash, or from 2 12-ounce packages frozen spiralized butternut squash noodles, thawed)
• ½ teaspoon salt
• ¼ teaspoon crushed red pepper
• 2 teaspoons chopped fresh thyme
• ¾ cup shaved Parmesan cheese

Directions

1. Heat oil in a large skillet over medium heat. Add garlic; cook, stirring often, until aromatic and slightly softened, about 2 minutes. Add squash, salt and crushed red pepper; cook, tossing the mixture occasionally, until the noodles are softened, 8 to 10 minutes. Stir in thyme.
2. Divide the noodles evenly among 6 bowls; top with cheese. Serve immediately.