1 medium spaghetti squash, halved and seeded
olive oil
kosher salt
2 cloves garlic, minced
2 t white wine vinegar
¼ c minced fresh parsley
2 T minced fresh basil
¾ c shredded Gruyère cheese
½ c pine nuts, toasted
black pepper

Preheat the oven to 375°. Rub squash with a little bit of olive oil and sprinkle with salt. Place cut side down on a rimmed baking sheet and roast for 25–35 minutes, until fork tender. Let cool 10 minutes, then scrape the insides with a fork to pull the strands away from the skin.

In a large skillet, heat 2½ T olive oil over medium heat. Add garlic and cook for 1½ minutes, until fragrant. Stir in spaghetti squash, vinegar, herbs, and ¼ t 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.

Jo’s note: great topped with sauteed mushrooms, too!