Spaghetti Squash Salad


Here’s the recipe I mentioned in my previous post.  I’m sure you could serve it as a side but I thought it made a lovely meal.  I served it with baked yams.

Preheat oven to 400F.

1 spaghetti squash

1 T olive oil

1/2 zucchini, diced

1 1/2 cups sliced mushrooms

pinch herbes de provence

dash soy sauce

1 plum tomato, diced

1/2 c. feta cheese, crumbled

5 black olives, diced

2 green onions, diced

1 tsp balsamic vinegar

1. Cut spaghetti squash in half lengthwise and scoop out seeds(I like to scoop out seeds after it’s cooked, I find it easier).  Place on a baking sheet and bake in preheated oven for 40 minutes or until soft.  Use a fork to shred the flesh of the squash.

2. In a skillet, heat oil over medium heat.  Saute zucchini and mushrooms for 2-3 minutes or until tender. Set aside.

3. In same skillet, add flesh from spaghetti squash, herbes de provence and soy sauce and saute for 2-3 minutes or until heated through.

4. In a salad bowl, combine squash mixture, zucchini, mushrooms, tomato, feta, olives and green onions.  Add a dash of olive oil and balsamic vinegar.  Serve hot or cold. (I recommend hot!)

Taken from The Best 30-Minute Vegetarian Recipes by Marie-Claude Morin.


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