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.

Squash Prep:

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.

Salad:

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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