1 Spaghetti Squash
olive oil
1 onion
1 carrot
5 button mushrooms
2 tablespoons minced fresh herbs (basil, oregano, or thyme)

Preheat oven to 425
Carefully cut the squash in half, lengthwise and remove seeds.
Rub the inside with olive oil, and place open side down in a baking dish with 1/2 inch of water.
Bake 45 min. or until fork pierces easily through the squash.
While squash is baking, prepare the sauce.
Dice the onion, carrot and tomatoes. Slice the mushrooms. Mince the herbs.
Saute the onions for 5 min in 1 tablespoon of olive oil.
Add the carrot and tomatoes and cook another 5 min.
Add the mushrooms, herbs, and salt and continue to cook another 5 to 10 min.
Use fork to scrape the squash into spaghetti like strands.
Mix sauce and squash together in a bowl and serve.

Coarsely chop tomatoes, basil, and mozzarella and mix in a bowl. Drizzle olive oil, then balsamic vinegar, then add salt and pepper and let sit for about 15 minutes in the fridge. Then eat it!