Preheat oven to 425 degrees.
Slice a large Sqaghetti Squash in half lengthwise, remove seeds (taking care not to remove too much of the flesh) and very lightly brush with oil of your choosing. Season with salt and pepper.
Roast (cut side down) on a lined cookie sheet until fork tender (about 40-60 minutes). The roasting time will depend greatly on the size of the squash.
In a large skillet, melt butter over medium heat.
Add shallots and garlic and cook until softened.
Stir in the thyme leaves and cook until fragrant, 1 minute.
Using a fork, scrape out the roasted spaghetti squash creating those spaghetti-like strands.
Add squash to skillet and toss to combine. Cook until warmed through.
Stir in parsley and Parmesan.
Season with salt and pepper. Serve in the hollowed out squash as we did here today.
Garnish with parsley leaves and fresh thyme. Add another sprinkle of the vegan parmesan if you'd like :)