Make “noodles” out of butternut squash using a spiralizer. Alternately, you can julienne the squash.
Heat a medium non-stick skillet over medium heat. Add panko and lightly toast until golden. Remove panko and set aside.
Coat bottom of the same skillet lightly with olive oil. Add squash noodles and minced garlic to hot pan and sauté while stirring until slightly soft, about 3 minutes.
Add thyme leaves and stock as desired. I like mine to be more saucy so I add a full 1/4 cup. Continue to cook until the noodles are “al dente.” Remove from heat and top with panko and parmesan (if using). Serve hot.