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Garlic Spachetti Squash with Herbs

November 22, 2014     Views 1,831     Grabbed 2     Grab    

Garlic Spachetti Squash with Herbs

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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.

Comments Comments
brycetxt's photo

Looks very yummy!

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