Spaghetti Squash Salad

This tasty dish is wonderful in the early autumn when the spaghetti squash is ripe and fresh basil and tomatoes are still available.

Preparation Time: About an hour and 15 minutes

Ingredients:

1 medium size spaghetti squash
1 cup cherry or plum tomatoes (or the equivalent of full sized tomatoes)
4 green onions
6 or so leaves of basil
garlic salt to taste
about 1/4 cup olive oil, or more to taste
About 1/2 cup fresh parsley


Directions:

  1. Wash your spaghetti squash and poke some holes in it, put it in the oven on a cookie sheet at 350 degrees Fahrenheit for about 30 minutes, then turn off the oven and let it sit there another 20, then remove it from the oven and let it sit for another 10 minutes. Cut it in half lengthwise and use a spoon to scoop out the seeds and a fork to scoop out the strands. Keep them warm, but not hot.
  2. While that's cooking, wash your tomatoes, onions, parsley and basil.
  3. Cut cherry tomatoes in half, if your tomatoes are larger, cut them into bite sized bits.
  4. Roll up your basil and cut it into thin ribbons. Add it to the tomatoes.
  5. Chop your parley loosely and add it to the tomatoes and basil.
  6. Slice your green onions (I use the whole thing except the very root end) about 1/4 inch slices, add these to your tomatoes and basil.
  7. Dump your warm, but not hot, spaghetti squash strands into your tomatoes and basil and mix it well.
  8. Drizzle with olive oil and sprinkle with garlic salt and mix well, taste and adjust.
  9. Let it sit for 5 minutes or so before serving to let the flavors blend. Serve at room temperature or slightly warm.

This is lovely with corn on the cob and grilled chicken.


Additional Comments:

This dish is best served on the following occasions:

All harvest celebrations, especially Autumn Equinox.

This dish carries energies for the following magical purposes:

Attribution:

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