Spaghetti Squash Coleslaw |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Spaghetti squash has a nice texture and can stand up to diversity. This recipe is delighful! Ingredients:
1 spaghetti squash |
1/4 cup white balsamic vinegar |
2 tablespoons olive oil |
2 teaspoons sugar or 2 teaspoons honey |
1 dash salt and pepper |
1 dash of crushed rosemary |
Directions:
1. Cut top off of squash, turn upside down and carefully cut in half lengthwise. Spoon out seeds without cutting pulp. Microwave one half side down in a casserole dish with 1/2 cup off water for 5 minutes set aside and repeat cooking for other half. Let cool. Take a fork and shred inside of squash on a plate-you will see the spaghetti happen. When you have all the shreds of noodles mix the vinegar first, then the next ingredients. Refrigerate for about 2 hours serve.
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