Spaghetti Squash Coleslaw

Spaghetti squash has a nice texture and can stand up to diversity. This recipe is delighful!

• Ready In: 20 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 1  spaghetti squash
• 1⁄4 cup  white  balsamic vinegar
• 2  tablespoons olive oil
• 2  teaspoons sugar or 2  teaspoons honey
• 1  dash  salt and pepper
• 1  dash  of crushed rosemary

Directions

1. Cut top off of squash, turn upside down and carefully cut in half lengthwise. Spoon out seeds without cutting pulp. Microwave one half side down in a casserole dish with 1/2 cup off water for 5 minutes set aside and repeat cooking for other half. Let cool. Take a fork and shred inside of squash on a plate-you will see the spaghetti happen. When you have all the shreds of "noodles" mix the vinegar first, then the next ingredients. Refrigerate for about 2 hours serve.