Spaghetti Squash with Olives and Pecorino
Ingredients:
- 1 small spaghetti squash
- ΒΌ cup Kalamata olives
- 3 tablespoons Pecorino Romano cheese (grated)
- 2 tablespoons parsley (chopped)
- 1 tablespoon olive oil
- 2 teaspoon red wine vinegar
Directions
Pierce spaghetti squash all over.
On plate, microwave squash on high 14 minutes or until tender. Let cool.
Cut squash in half lengthwise; discard seeds. With fork, scrape squash lengthwise; place strands in medium bowl.
Mix in olives, Pecorino Romano, parsley, olive oil, and red wine vinegar.