Spaghetti Squash Coleslaw

• spaghetti squash↗1
• white balsamic vinegar↗1⁄4
• olive oil↗2
• sugar or 2 teaspoons honey↗2
• dash salt and pepper1
• dash of crushed rosemary1

Step-by-step instructions

1. 1

   Cut top off of squash, turn upside down and carefully cut in half lengthwise. Spoon out seeds without cutting pulp. Microwave one half side down in a casserole dish with 1/2 cup off water for 5 minutes set aside and repeat cooking for other half. Let cool. Take a fork and shred inside of squash on a plate-you will see the spaghetti happen. When you have all the shreds of "noodles" mix the vinegar first, then the next ingredients. Refrigerate for about 2 hours serve.