Garlic Spaghetti Squash with Herbs | Pinch Of Yum

Garlic Spaghetti Squash with Herbs | Pinch Of Yum

1 medium spaghetti squash, halved and seeded

olive oil

kosher salt

2 cloves garlic, minced

2 tsp white wine vinegar

1/4 cup minced fresh parsley

2 tablespoons minced fresh basil (sage is also amazing)

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. 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.)
  2. 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.

Photography is my own, recipe via Pinch of Yum.

Mary Beth