1 spaghetti squash
3 garlic cloves
1 red onion
1-2 stalks celery
Pinch of basil, parsley ( fresh herbs – if available )
Parmesan or goat cheese crumbles
Cut the squash in half, lengthwise and remove seeds and pulp. Place face down on a baking sheet with a small amount of water. (You can put a make a few slice on the skin )
Bake at 350 degrees for 30 minutes approximately. Check with a knife to see if the squash is tender. Remove and let cool.
Cut up all the ingredients and to a skillet with olive oil. Add the tomatoes last. Cook veggies for a few minutes.
With a fork remove the spaghetti-like strands from the squash in a serving dish.
Top the squash with salsa and add your choice of cheese topping.
Enjoy as a side dish or a tasty vegetarian dish on its own.