Garlic Spaghetti Squash with Herbs

Garlic Spaghetti Squash with 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 (sage is also yummy) 3/4 cup shredded Gruyère cheese 1/2 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 2 1/2 tablespoons olive oil over medium heat. Add garlic and cook for 1 1/2 minutes, until fragrant. Stir in spaghetti squash, vinegar, herbs, and 1/4 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.