spaghetti squash... spaghetti

Makes about 2 servings

Ingredients

1/2 a spagetti squash

FRESH cilantro--handful or to taste

1/2 small onion or to taste

1 tbsp fresh lime juice or to taste

oregano and cumin--dash or to taste

1/2 cup fresh raw corn, about 1 medium cob

1 large fresh tomatosea salt and pepper to taste

For "noodles":

Scoop out seeds from squash. (rinse and set them aside to dry--they're DELISH dry-roasted!)

Roast spagetti squash, cut-side down, in a 350F oven, until it's cooked but still a bit firm. Don't over-cook it!

With a fork, tines (points) down, scoop out the flesh of the squash. You'll see that it looks like spagetti.



While the squash is cooking, make the sauce:

In a food processor (or you can chop it by hand it you like), pulse/chop the cilantro. Add the onion, and pulse. Then add the tomato, and pulse again. Make sure you only pulse the food processor (if using)--you want this to be chunky. Add lime juice, oregano and cumin, salt and pepper, and pulse just enough to combine. Set aside on the counter at room temperature to meld while the squash cooks.

When the squash is finished, and in "spagetti" form, plate it into servings while it's still warm. Add the tomato sauce, and top with some raw corn kernels on each plate.

Pair with a lovely spinach salad, or green smoothie (for protein) and it makes a complete meal!

* Here's the recipe