A delicious spaghetti squash salad of course.
Directions:
Stab the spaghetti squash a multiple times, just like you would if you were baking a potato. Microwave until it gives to the touch. This particular one took about 10 minutes and I was checking on it after every two. Leave it to cool for about 5 minutes before you do anything else with it, otherwise you won't have any finger tips left. Cut the squash in half and scoop out all the seeds in the middle. Using a fork, flake the tasty strands of flesh into a bowl, adding in the diced tomato and chopped basil. Add a splash of olive oil, apple cider vinegar, salt and pepper and dive in.
P.S. I hate to admit, but the spaghetti squash and the basil came from Greenling and I forgot to take a picture that week. Please forgive? The tomatoes came from my mom (Thanks!)
No comments:
Post a Comment