Spaghetti Squash Salad

Last week I got a chance to visit with a precious friend in Abilene. Since her husband was away while I was there we decided that "girl food" was the plan. Being that I've been really focused on eating "clean" I brought along a spaghetti squash and some other veggies that I knew my husband was never going to touch while I was gone. One evening a couple of other sweet friends joined us for some "girl food". I decided that since it was blazing hot outside, something cool was in order. After "surfing" the web for some possible alternatives I decided to make a couple of salads. One with the spaghetti squash and another with the kale. Here are a couple of versions of the Spaghetti Squash Salad.

1 med. sized spaghetti squash (You'll only be using half of the squash for this salad.)

one container of cherry or grape tomatoes (1 pint)

kalamata or black olives- (amount is to taste)

1/2 med. purple onion

3 large cloves garlic

1 green bell pepper

olive oil

12-15 large basil leaves wrapped cigar style and thinly sliced

Directions:

Cut squash in half. Scoop out seeds. Place cut side down in a pie plate or baking dish. (whatever will fit in your microwave) Add 1/2 C. water and cover tightly with Suran Wrap. Microwave on high for 20 minutes.

While squash is steaming prepare veggies. Finely chop onions, garlic and green pepper. Halve tomatoes. Thinly slice basil

Once spaghetti squash is done let cool. (You can do this the day before and just store in fridge until ready to use.) When squash is cooled take a fork and scrape the inside flesh of the squash. If you've never done this before you'll be amazed at how the squash will shred into noodle (spaghetti like) pieces. You will clean the flesh out right down to the peeling. (No waste there!)

Drizzle olive oil, (approx. 1/2 C.) salt and pepper over squash. Mix well. Add veggies. Mix well. Set aside and let "marinate" for about 30 minutes. The longer it sits the better it is!

This salad will keep for several days in the fridge... if you have any left.

Variations:

Add shredded parmesan cheese.

 

I haven't tried this yet but I will as soon as I can go get another squash!

Instead of adding basil and garlic I'm going to substitute fresh basil pesto. I LOVE fresh pesto don't you?

 

Hot version: This is amazingly good as well!

Saute onion, peppers and garlic in olive oil. Add cooked squash. Heat through. Just before serving toss in tomatoes, basil, (or pesto) and tomatoes.

I'll post the Kale salad soon!

Enjoy!

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