1 large spaghetti squash
1-1/2 C tomatoes (yellow and red variety), chopped
1/2 red onion thinly sliced
1/2 C kalamata olives, pitted and sliced
3 T red wine vinegar
2 T fresh oregano
pinch sea salt
freshly ground black pepper to taste
Cook spaghetti squash. Quick method: Pierce squash with a fork; place in microwave. Microwave on high for 15 minutes or until tender. Let stand 10 minutes, until squash is cool enough to handle. Cut squash in half lengthwise; discard seeds. Scrape insides of squash with a fork to remove squash in spaghetti-like stands. Combine spaghetti squash, onions, tomatoes, olives and kalamata olives. Whisk together vinegar and spices. Pour over spaghetti squash mixture and toss well. Cover, chill and serve.
I made this tonight and it was amazing...thanks :)
Day 3 of no coffee... hmmmmm.. 30 days here I come. xoxo thanks Kelly for the great Saturday talk. You are wonderful.
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