Spaghetti Squash with Salsa Recipe
Ingredients
| 1 spaghetti squash (about 3 pounds), halved lengthwise | ||
| Plum tomatoes | 10 , chopped | |
| Basil | 1/4 Cup (16 tbs), chopped | |
| 1/4 cup chopped fresh Italian parsley | ||
| Garlic | 3 Clove (5gm), minced | |
| Lemon juice | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
Directions
Preheat the oven to 400°F.
Line a baking sheet with foil and coat with no-stick spray.
Place the squash, cut side down, on the prepared baking sheet.
Bake for 50 minutes, or until soft and tender.
Scoop out and discard the seeds.
Using a fork, separate the squash into strands and transfer to a large bowl.
In a food processor, combine the tomatoes, basil, parsley, garlic, lemon juice, oil, salt, and pepper.
Process until combined but slightly chunky.
Pour over the squash and toss to coat.
Line a baking sheet with foil and coat with no-stick spray.
Place the squash, cut side down, on the prepared baking sheet.
Bake for 50 minutes, or until soft and tender.
Scoop out and discard the seeds.
Using a fork, separate the squash into strands and transfer to a large bowl.
In a food processor, combine the tomatoes, basil, parsley, garlic, lemon juice, oil, salt, and pepper.
Process until combined but slightly chunky.
Pour over the squash and toss to coat.
Chef
