Grecian Spaghetti Squash
Prep time: 60 minutes
Cooking time: 5 minutes
Yields: 2 people
1 cup Spaghetti Squash
10 sundried tomatoes, diced
1/2 large onion, chopped
small handful of parsley, chopped
1 tbsp coconut oil
fresh ground pepper
Cook whole spaghetti squash in oven until tender aprox 1 hour on 350. Let cool and cut in half, discard seeds and with fork scrape out the 'spaghetti strands'. Saute onions and sundried tomatoes in oil over medium heat until the onions are translucent, then toss in the squash to coat. Remove from heat and sprinkle with parlsey and pepper and serve.
Olive oil can be substituted for coconut oil.
This is a great dish for leftover squash, when tossing heat until warm.
If your sundried tomatoes are packed in oil skip adding any oil instead you may need to add salt at the end.