Friday, October 14, 2011
Mediterranean Spaghetti Squash Salad
1 spaghetti squash, cut in half lengthwise
5 cherry tomatoes, sliced
2 tbsp chopped red onion
2 tbsp sliced black olives
5-7 fresh basil leaves, chopped
1 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic, minced
1/2 cup feta cheese crumbles
In a small bowl, whisk together olive oil, balsamic vinegar, and garlic.
Scrape out seeds inside the center of the spaghetti squash. Place on a microwavable dish. Pour about 1/2 cup of water inside the hollow center portion. Stack the other squash half on top. Cook time varies depending on weight of squash, about 5 minutes per pound. Flip and rotate midway through total cook time. Let squash cool for about 5 minutes.
Use a fork to remove stringy flesh of squash. Mix in the rest of the ingredients. Toss with balsamic vinaigrette. Refrigerate for at least an hour and serve as a cold salad.