2 tomatoes, seeded & diced
1 c. celery stalks, diced
1/2 c. sweet red pepper, diced
1/2 c. yellow pepper, diced
1 c. cucumber, peeled, seeded & diced
3 tbsp. capers
1 shallot, diced
1/8 tsp. ground black pepper
2 1/2 tbsp. balsamic vinegar
1 tbsp. hot mustard
2 tbsp. minced fresh herbs
4 c. cooked spaghetti squash

In a large bowl, combine the tomatoes, celery, red pepper, yellow pepper, cucumber, capers, shallot and black pepper. In a small bowl, whisk 2 tablespoons vinegar, mustard and herbs. Pour over vegetables and toss gently to combine. Marinate 1 hour.

Taste and add more vinegar if desired. Measure 1 cup squash per serving and toss each serving with 1 cup marinated vegetable. Single serving = 1 cup starch, 1 cup vegetable.