Garlic Spaghetti Squash with Herbs
Ingredients
The squash
-
1
medium
spaghetti squash
The seasoning and herbs
-
2
cloves
garlic
-
2
teaspoons
white wine vinegar
-
¼
cup
minced fresh parsley
-
2
tablespoons
minced fresh basil
-
to taste
kosher salt
-
to taste
black pepper
The toppings
-
¾
cup
shredded Gruyère cheese
-
½
cup
pine nuts
The oil
Instructions
- Preheat the oven to 375°F.
- Rub the spaghetti squash with olive oil and sprinkle with salt, then place it cut side down on a baking sheet and roast for 25 minutes until tender.
- Let the squash cool for about 10 minutes, then scrape the insides with a fork to pull the strands away from the skin.
- In a large skillet, heat olive oil over medium heat and add minced garlic, cooking until fragrant.
- Stir in the spaghetti squash, white wine vinegar, herbs, and salt, cooking for about 2 minutes to heat through.
- Remove from heat and mix in the Gruyère cheese, topping with toasted pine nuts.
- Taste and adjust seasoning with salt and pepper if needed.
Nutrition Facts (estimated)
Servings
2 as a main, 4 as a side
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
10g
Sodium
200mg
Cholesterol
30mg
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