Bloody Brains ~ Spaghetti Squash and Beets

This vegan dish is easy to prepare, tasty and looks gross on a Halloween theme table.

Ingredients:

1 spaghetti squash

1 beet

zest one lemon

3 tablespoons chopped fresh basil

1 teaspoon olive oil

salt and pepper to taste

Cut spaghetti squash in half and discard seeds and membranes.

Cut beet into one inch chunks.

Microwave squash and beets until tender approx 5 minutes depending on size of squash.

Shred squash insides with a fork. Soak in any beet juice from the cooked beets. Save the emptied half of squash to use as a skull for plating.

Stir in beet chunks, lemon zest, olive oil, basil, salt and pepper to taste.

Add to squash "skull" and plate.