Garlic Spaghetti Squash with Herbs

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Basil, fresh
  • 2 cloves Garlic
  • 1/4 cup Parsley, fresh
  • 1 Spaghetti squash, medium

• Baking & Spices

  • 1 Black pepper
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil
  • 2 tsp White wine vinegar

• Nuts & Seeds

  • 1/2 cup Pine nuts, toasted

• Dairy

  • 3/4 cup Gruyere cheese

Found on pinchofyum.com

Description

Ingredients

• 1 medium spaghetti squash, halved and seeded
• olive oil
• kosher salt
• 2 cloves garlic, minced
• 2 teaspoons white wine vinegar
• ¼ cup minced fresh parsley
• 2 tablespoons minced fresh basil (sage is also yummy)
• ¾ cup shredded Gruyère cheese
• ½ cup pine nuts, toasted
• black pepper

Directions

• Preheat the oven to 375 degrees. Rub squash with a little bit of olive oil and sprinkle with salt. Place the cut side down on a rimmed baking sheet and roast for 25 minutes, until fork tender. Let cool about 10 minutes, then scrape the insides with a fork to pull the strands away from the skin. (At this point I put the strands in a colander, pressed them with a paper towel, and let them rest while I prepped the other ingredients - mine were really really heavy and watery, so this helped get some of the excess moisture out.)
• In a large skillet, heat 2½ tablespoons olive oil over medium heat. Add garlic and cook for 1½ minutes, until fragrant. Stir in spaghetti squash, vinegar, herbs, and ¼ teaspoon salt. Cook for about 2 minutes to heat through. Remove from heat and stir in Gruyère cheese, then top with pine nuts. Taste and add salt or pepper if desired.