Spaghetti Squash Salad
This "recipe" is a terrific way to use up leftover, cooked and "noodled" spaghetti squash. Toss with vinaigrette of your choice, or one of the ones below.
To cook squash: see About Winter Squash for cooking tips.
To make spaghetti squash noodles: after cooking, cool squash just enough for you to handle it, then run a fork through the flesh in short, sweeping strokes to separate it into “noodle” strands.
Lightly combine cold or room temperature "noodled" spaghetti squash with salad veggies you have on hand: halved cherry tomatoes, (or diced tomatoes), thinly sliced half moons of cucumbers, bell peppers, carrots, radish, onion
Greek Style Vinaigrette:
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
1/4-1/2 tsp. dried marjoram or oregano
1/2 small clove garlic, minced or pressed (optional)
Optional salad garnish: feta crumbles and sliced black olives
Lemon Garlic Vinaigrette:
2 Tbsp. lemon juice
2 Tbsp. olive oil
1/2 small clove garlic, minced or pressed
Recipe created or adapted by Liz Talley, Urban Graze
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