Tasty Planner - Recipe - Spaghetti Squash Caprese by Kim Andjordan

Instructions

1. Preheat oven to 375 degrees, or use a well-insulated bbq grill

2. Place the whole squash on a parchment-covered backing sheet (on bbq grill just use parchment on the grill rack) and bake for 50 minutes to 1 hour, or until the squash is tender when pricked with a fork.

3. Remove the squash from the oven, halve it lengthwise, and discard the seeds. (If using only half, rub the flesh with oil and place
facedown on a parchment-covered baking sheet. Bake for 50 minutes to 1 hour or until the squash is tender.) Use a fork to scrape the flesh from the squash (it comes out in strands). Put it in a bowl and set aside.
4. Toss with the remaining ingredients, except the Parmesan. Divide into two bowls and garnish with the Parmesan.

*Basil is a very delicate herb, and must be handled gently. Refrigeration turns it black, so the best thing to do is grow your own. Barring that, keep it in a glass of water in a cool place, and out of direct sunlight. It also will blacken if bruised, so use your sharpest knife to slice it. Just roll it into a cigar shape and “chiffonade” it, into narrow strips.