Spooky Garlic Spaghetti Squash Recipe
Roast a halved spaghetti squash with garlic and herbs for a flavorful, healthy pasta alternative.
Ingredients
- 1 medium spaghetti squash, halved and seeded
- olive oil
- kosher salt
- 2 cloves garlic, minced
- 2 teaspoons white wine vinegar
- 1/4 cup minced fresh parsley
- 2 tablespoons minced fresh basil
- 3/4 cup shredded Gruyère cheese
- 1/2 cup pine nuts, toasted
- black pepper
Instructions
- Preheat oven to 375°F (190°C). Rub squash halves with olive oil and sprinkle with salt.
- Place 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.
- In a large skillet, heat 2 1/2 tablespoons olive oil over medium heat.
- Add minced garlic and cook for 1 1/2 minutes, until fragrant.
- Stir in the spaghetti squash strands, white wine vinegar, minced parsley, minced basil, and 1/4 teaspoon salt.
- Cook for about 2 minutes to heat through, stirring gently.
- Remove from heat and stir in the shredded Gruyère cheese until melted. Top with toasted pine nuts. Taste and add more salt or black pepper if desired.
Notes
- For a richer flavor, use a mix of herbs like sage or thyme along with parsley and basil.
- Ensure your spaghetti squash is cooked until fork-tender to easily scrape the strands.
- Don't skip toasting the pine nuts; it brings out their essential nutty flavor and adds a great texture. Allergens: Milk, Tree nuts, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your spaghetti squash is cooked until fork-tender to easily scrape the strands.
- Don't skip toasting the pine nuts; it brings out their essential nutty flavor and adds a great texture. Allergens: Milk, Tree nuts, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.