Recipe by Lindsay
This recipe reminds me a lot of the garlic butter spaghetti with herbs that I made in the Philippines, but spoiler alert: this version swaps squash for pasta! How cool do we feel about that?
And plus, you guys, the toasted pine nuts. They could be possibly the cutest, most tasty little thing in all your whole life.
- 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
- 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.