Spaghetti Squash with Garlic and Herbs

Stacy Spensley (CC-BY)
  • 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
  • 5 oz freshly chopped spinach
  • 3/4 cup shredded Gruyère cheese
  • 1/2 cup pine nuts, toasted
  • Black pepper

1. 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.

2. Let cool about 10 minutes, then scrape the insides with a fork to pull the strands away from the skin.

Stay informed on the latest news

Sign up for WPR’s email newsletter.

This field is for validation purposes and should be left unchanged.

3. In a large skillet, heat 2 1/2 tablespoons olive oil over medium heat. Add garlic and cook for 1 1/2 minutes, until fragrant.

4. Stir in spaghetti squash, vinegar, herbs, spinach, and 1/4 teaspoon salt. Cook for about 2 minutes to heat through.

5. Remove from heat and stir in Gruyère cheese, then top with pine nuts. Taste and add salt or pepper if desired.

Servings: 4

Related Stories