Bruschetta Topped Spaghetti Squash

Earlier in the day: combine tomatoes, onion, basil, garlic, lemon juice, olive oil, 2 tsp salt, and 1 tsp ground pepper in a bowl. Cover and refrigerate for at least 1 hour.

An hour before the meal: Preheat oven to 375

Cut spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds. Season the insides with salt and pepper.

Place halves face-down in a baking dish. Cover with 3/4 cup water. Place dish in the oven for 40 minutes.

After, use a fork to scrape out the meat of the squash, which looks just like pasta.

Top with the fresh bruschetta mixture waiting in the fridge!