Spaghetti Squash Salad
This is a simple recipe for spaghetti squash that doesn’t pretend it’s hot pasta. With the capers and vinegar, we think it might do well to marinate in the fridge for a day and be served cold.
from Vegetarian Times Complete Cookbook
1 spaghetti squash
1 cup tomatoes, chopped
1 green or red pepper, chopped
1 small onion, diced
2 cloves garlic, minced
1 tablespoon capers (optional)
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste
Prick squash all over with a fork and bake in 350 degree oven until shell is soft, 45 to
60 minutes, or microwave on high 10 to 15 minutes. Cut squash in half and
remove seeds. Using a fork, gently scrape remaining flesh to remove the
spaghetti-like strands of squash.
Combine all ingredients in a large bowl and toss together. Seve warm or cold.