A friend on Facebook shared this and I made it and it was TO DIE FOR!
Even the DH raved about it and he's not too big on adventurous veggie recipes. I'm making it again tonight.
Spaghetti Squash Slaw
One medium squash, pierce several times with a fork and bake whole at 350 for about an hour. It will turn golden and the bottom on the pan will be browned. You know its done when picking it up (with oven mitts please) it gives and seems "squishy".
Take out and let cool while you chop:
Red bell pepper
2 cloves pressed garlic
course ground black pepper
2TBS Olive Oil
2TBS Balsamic Vinegar
½ Tsp. fresh oregano or more to taste
5 oz crumbled blue cheese
Cut the ends off the cooked spaghetti squash, then cut down the length. Spoon out all seeds then have fun; this is the fun part right? Run the fork across the meat of the squash to rake up the spaghetti strings (it makes about 3 cups.)
Toss with all the other stuff and serve warm or cold, doesn't really matter. If it sits in fridge overnight the squash is crunchier and the flavors blend more.
That's it, really simple and makes about four to six servings of about 123 calories! Seriously even with the blue cheese! The whole squash is about 165 calories so all the calories come from the oil & cheese