Skinni-Mini Spaghetti Squash + Fresh Herb “Pasta”

Let’s talk about how much I love cooking with fresh herbs.

I think I had a little bit of separation anxiety with my outdoor basil plant this winter. Of course there’s always the store-packaged herbs that you can buy in the produce section but there’s something so zen/invigorating/amazing about going out barefoot and hand-picking your herbs. Right?!

So spring is in full effect and my taste buds are craving fresh ingredients. The other day I made this spaghetti squash and it was to die. I will most-definitely be making it again.

x, J

 – INGREDIENTS –

+ 1 spaghetti squash

+ 2 tbsp olive oil

+ 2 garlic cloves, minced

+ 1/4-1/2 cup fresh parsley, chopped

+ 2-4 tbsp fresh basil, chopped

+ 2-3 tsp white wine vinegar

+ 1/2 cup pine nuts, toasted

+ 3/4 cup shredded parm/asiago/mozz mixture

+ S&P

– DIRECTIONS –

+ toast pine nuts for 5-7 mins on 400 until brown – keep an eye out they don’t burn!

+ pierce spaghetti squash like a potato and microwave on high for 10-14 mins until soft

+ cut in half then scrape out the “noodles” — put aside

+ brown garlic in olive oil on medium heat

+ toss in the spaghetti squash, vinegar, herbs until heated

+ take off the heat and mix in cheese and pine nuts