Bruschetta Spaghetti Squash

6 servings (1 serving ≈ 1 cup)

1 medium spaghetti squash
2 tablespoons olive oil
2 cups cherry tomatoes
¼ cup red onion, finely diced
2 garlic cloves, minced
2 tablespoons fresh basil, cut julienne-style
2 tablespoons balsamic vinegar
½ teaspoon of sea salt
¼ teaspoon cracked black pepper
¼ cup extra-virgin olive oil
¼ cup Parmesan cheese

1. Preheat oven to 350° F. Prepare the squash by rinsing, drying, and poking it 3–4 times with a fork or knife. Bake for 45–55 minutes. It is done when a knife can be inserted easily (be careful not to overcook till too soft on the inside). Remove from oven, set aside, and allow to cool completely.
2. Cut the squash in half lengthwise. Remove the seeds by hand or with a spoon. Then take a fork and scrape the inside of the squash, filling a bowl with the “shreds.” Drizzle 2 tablespoons olive oil over the shredded squash and toss. Set aside.
3. Cut the tomatoes into quarters and set aside. In a medium bowl, mix together garlic, basil, balsamic vinegar, sea salt, and black pepper. Whisk in ¼ cup olive oil (slowly streaming in the oil while whisking). Add the cut tomatoes to the dressing. Allow to marinate for 15–20 minutes.
4. Toss the tomato mixture with spaghetti squash. Serve cold or warm (gently reheated). Toss with Parmesan cheese just before serving.

Tip: This can be made in advance, but do not toss the squash and tomato mixture together until ready to serve.

Nutrition (per serving):
Calories: 156 Fat (g): 15 Sat. Fat (g): 2 Chol (mg): 3 Sodium (mg): 227 Carb (g): 5 Fiber (g): 1 Protein (g): 2
Core Food Plan (per serving): Fats & Oils: 3 ns Veg: 1

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