1 spaghetti squash, halved and seeded
2 cloves garlic, minced
2 tablespoons white wine vinegar
1/4 cup minced parsley
2 tablespoons minced basil
1/4 cup shredded mozzarella cheese
1/2 cup slivered almonds, toasted
black pepper, to taste
Preheat oven to 375F. Slice squash in half and scoop out seeds. Rub with olive oil and sprinkle with salt. Line a rimmed baking sheet with aluminum foil and place squash cut side down. Roast in the oven for at least 25 minutes, or until tender.
Let squash cool for at least 10 minutes and scrape fiber strands away from skin. If overly moist, place strands in a colander and press with a paper towel.
Heat up a skillet with 2 1/2 tbsp olive oil on medium. Add garlic and cook for about a minute or until fragrant. Stir in spaghetti squash, vinegar, herbs, and 1/4 teaspoon of salt. Cook for 2ish minutes to heat. Remove from heat and add cheese.
Top with pine nuts and add any additional salt or pepper to taste.