Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 2 tsp grape seed oil
• 2 Tbsp chopped parsley
• 1 Tbsp red pepper flakes
• 2 tsp dried basil
• Himalayan sea salt & black pepper to taste
• Himalayan sea salt and pepper to taste

INSTRUCTIONS:

1. Preheat oven to 350°.
2. Coat inside of squash with 1 tsp grape seed oil. Place squash face down on baking pan.
3. Bake until squash is tender, about 30 minutes.
4. Allow squash to cool, and shred inside of squash with a fork.
5. In a large bowl, combine shredded spaghetti squash with all remaining ingredients and toss to coat.

Serving size = 1 cup. This equates to the serving having 2 servings of vegetables, and 2 servings of healthy fat on the IHC plan.