Roasted Spaghetti Squash with Tomato & Avocado Salsa

Ingredients

2
spaghetti squashes
2 cups
freshly chopped tomatoes (more to taste)
2
avocados (chopped)
1 clove
garlic
1⁄2 cup
olive oil
1⁄2 cup
balsamic vinegar
 
sea salt and freshly ground pepper to taste
Yields:
servings

Additional Notes

Optional toppings: snipped basil and shaved pecorino cheese or Kalamata olives and feta cheese.

Instructions

Preheat oven to 350 degrees. Cut squash in half, scoop out the seeds and place upside down on a lightly greased baking sheet. Roast squash until a knife can be inserted with little resistance, approximately 1 hour. Remove squash from oven and let cool enough to be handled. Scoop out flesh into a large platter. (Optional: sprinkle with sea salt and ground pepper.)In a separate bowl combine diced tomatoes and avocados. Toss with balsamic vinegar, minced garlic, olive oil, sea salt and pepper. Top squash with the tomatoes and avocado salsa.