| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Caprial3 | 6 | servings |
INGREDIENTS
| 1 | lg | Spaghetti squash; baked until fork |
| ; tender | ||
| 5 | lg | Tomatoes; peeled and seeded |
| 3 | Cloves garlic | |
| 1/4 | c | Balsamic vinegar |
| 2 | tb | Olive oil |
| 1 | bn | Basil; julienne |
| Salt to taste | ||
| 1 | tb | Cracked black pepper |
| 1/2 | c | Grated parmesan |
INSTRUCTIONS
For the spaghetti squash, scrape the squash into a large bowl with a fork. Roughly chop the tomatoes and toss with the squash. In a small bowl place garlic, vinegar, olive oil and basil whisk together and season with salt and cracked black pepper. Pour over squash and toss well. Place on a platter and top with parmesan. Serve room temperature. Converted by MC_Buster. Per serving: 75 Calories (kcal); 5g Total Fat; (54% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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