Spaghetti squash tossed with tomato concasse
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Spaghetti squash; baked until fork |
| ; tender | ||
| 5 | larges | Tomatoes; peeled and seeded |
| 3 | Cloves garlic | |
| ¼ | cup | Balsamic vinegar |
| 2 | tablespoons | Olive oil |
| 1 | bunch | Basil; julienne |
| Salt to taste | ||
| 1 | tablespoon | Cracked black pepper |
| ½ | cup | Grated parmesan |
Directions
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.