4 lb spaghetti squash
2 T olive oil
1 1/3 T red wine vinegar
1/2 c kalamata olives, sliced
4-6 T pecorino romano cheese
2 T parley flakes
Clean and pierce the entire squash. Microwave the squash on high for 14 minutes. Let the squash cool. Cut the squash in half and remove the seeds. Using a fork, put the squash flesh in a serving bowl. Add the other ingredients and mix well.
Time: 30 minutes Serves: 6-8 as a side
Spaghetti squash actually looks like spaghetti. The texture tastes different than pasta. It is a carb-free alternative to pasta.