Spaghetti Squash Pasta

INGREDIENTS:
For 2 Bowls
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1 medium spaghetti squash, halved and seeded
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2 tbsp olive oil (seperated)
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1 1/2 tsp salt
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1 large shallot (or three small ones) finely chopped
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3 cloves garlic, minced
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1/4 cup finely chopped parsley
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1/4 finely chopped basil 2
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1/2 cup pine nuts, toasted
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1/2 tsp black pepper
DIRECTIONS:
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Preheat the oven to 200 degrees. Rub squash with 1 tbsp of olive oil and sprinkle with salt. Place the cut side down on a rimmed baking sheet and roast for 35 minutes, until fork tender. Let cool about 10 minutes, then scrape the insides with a fork to pull the strands away from the skin. Place the pulled squash in a pasta drainer over the sink and let any extra liquid drain while you prepare the other ingredients.
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In a pan, heat 1 tbsp olive oil over medium heat. Once hot add the shallots and cook for 5 minutes. Next add the minced garlic and cook for 1 1/2 minutes, until fragrant. Stir in the spaghetti squash, fresh herbs, and 1/2 teaspoon salt and 1/2 black pepper. Cook for about 2 minutes to heat through. Remove from heat, then top with pine nuts. Taste and add salt or pepper if desired.