Spaghetti Squash Primavera

1 cup tomatoes, finely chopped
1 cup diced cucumbers
1/2 cup fresh chopped parsley
1/2 cup finely chopped fresh basil
1/2 cup diced red onions
1 Tbsp salad oil
juice of 1 lemon 2 cloves garlic, crushed
1 spaghetti squash (about 3 lbs)
4 quarts boiling water
dash of salt and freshly ground pepper

Place tomatoes, cucumbers, parsley, basil and onions in a large bowl. Combine the oil, lemon juice and garlic and pour over vegetables. Mix well and set aside to marinate.

Place spaghetti squash in boiling water and cook 15 minutes. Prick in four places with a fork and continue cooking another 30 minutes. Remove squash. Let cool for 5 minutes, then cut in half lengthwise and scoop out seeds. Using a fork, pull out the strands of "spaghetti." Mix with the well-marinated vegetables. Season with salt and pepper.

Makes 6 servings
Source: Centers for Disease Control and Prevention