Roasted Spaghetti Squash with Tomato & Avocado Salsa


spaghetti squashes
2 cups
freshly chopped tomatoes (more to taste)
avocados (chopped)
1 clove
1⁄2 cup
olive oil
1⁄2 cup
balsamic vinegar
sea salt and freshly ground pepper to taste

Additional Notes

Optional toppings: snipped basil and shaved pecorino cheese or Kalamata olives and feta cheese.


Preheat oven to 350°F. Cut squash in half, scoop out the seeds and place upside down on a lightly greased baking sheet. Roast squash until a knife can be inserted with little resistance, approximately 1 hour. Remove squash from oven and let cool enough to be handled. Scoop out flesh into a large platter. (Optional: sprinkle with sea salt and ground pepper.)                                                                                                                           

In a separate bowl combine diced tomatoes and avocados. Toss with balsamic vinegar, minced garlic, olive oil, sea salt and pepper. Top squash with the tomatoes and avocado salsa.  (Recipe♦922)