Spaghetti Squash with Garlic and Herbs

• 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.

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