Garlic Spaghetti Squash with Herbs

Name: Garlic Spaghetti Squash with Herbs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 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

This Garlic Spaghetti Squash with Herbs includes a handful of toasted pine nuts and grated Gruyere cheese. Perfect light dish! Yummo!

⏱️ 60 menit 🔪 Persiapan: 15 menit 🔥 Masak: 45 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Pinch of Yum — Lindsay Ostrom

Bahan-bahan

2 porsi

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

Langkah-langkah

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.