Spaghetti Squash with Salsa
|Spaghetti squash||3 Pound, halved lengthwise (1 Piece)|
|Plum tomatoes||10 , chopped|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Chopped italian parsley||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Lemon juice||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
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.