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.

Tip: Butternut Squash Puree

Don't trade this. Eat it! This pint of thick, rich, all-the-work-has-been-done-for-you goodness is a keeper! You can make so many kinds of yummy sweet or savory dishes with it, like butternut squash risotto, soup, ravioli, lasagna, muffins, pancakes, oatmeal, brownies, or cookie bars.Read more


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Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs