Yummmmmm!! This is definitely going to be on the list of my favs for summer!
I was inspired to create this little side dish after seeing some pasta salad in an ad. I decided to put a little clean spin on a traditional recipe and anyone that knows me, knows recipes aren’t really my thing anyway.
- 1 Cooked Spaghetti Squash
- Cherry Tomatoes
- Green Onion
I cooked my squash whole on a cookie sheet at 350 degrees for about 45 minutes; don’t forget to poke some holes in it. I made things easy by planning ahead and tossing it in the oven the night before while making dinner. Once it’s sagging a bit and soft, pull it out and cut it in half. Strip out the seed goo and rake the squash with your fork; it should look like spaghetti. I put the noodlie goodness in the fridge to cool over night. When I was ready to make my salad, I chopped the veg to bite sized pieces and made a quick dressing.
- 1/4 Cup Olive Oil
- 1/4 Cup Red Wine Vinegar
- 1/4 Cup Fresh Chopped Parsley
- Pinch of Fresh Chopped Basil
- 2 Cloves Minced Garlic
- 1/4 Teaspoon Black Pepper
Toss it all together and enjoy!
-Make it into lunch for tomorrow- Throw a big handful of baby greens on top and an avocado half and you’ve got a light meal ready for the next day!