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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (2-pound) spaghetti squash |
3 tablespoons white or regular balsamic vinegar |
2 teaspoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
12 cherry tomatoes, halved |
1 green bell pepper, chopped |
2 green onions, thinly sliced |
2 tablespoons capers |
2 tablespoons chopped fresh cilantro |
Directions:
1. Pierce squash with a fork. Place in a glass pieplate. Microwave at HIGH 7 minutes. Turn squash over; microwave 11 minutes or until tender. Cool. Cut squash in half; discard seeds, and remove spaghetti-like strands with a fork, discarding shells.
2. Whisk together vinegar and next 3 ingredients in a large bowl; add squash and remaining ingredients, tossing to coat. Chill at least 2 hours.
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