Phase 3 | Serves 4
Prep time: 15 minutes | Total time: 15 minutes to overnight

Ingredients

2 pounds spaghetti squash
8 ounces grape tomatoes, halved
1 bunch scallions, diced
1 bell pepper, diced
1 green zucchini, diced
1/2 cup diced carrots (optional)

Vinaigrette:
3/4 cup olive oil
1/2 cup apple cider vinegar
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon coarsely ground black pepper
1 dash cayenne pepper (optional)

Directions

1. Cut the squash in half, clean out the seeds, and microwave cut-side down for 6 to 7 minutes.
   
   
2. Shred with a fork, and drain if necessary. While the squash cools, prep all other veggies and the vinaigrette.
   
   
3. Mix all of the ingredients together. Refrigerate overnight for the best flavor.