Try this delicious warm spaghetti squash salad. It's the perfect Fall salad recipe and an easy meal. You will need the following ingredients: - 1 (2-pound) spaghetti squash (halved lengthwise, scrape out seeds and pulp) - 1/2 cup chopped walnuts - 1/4 cup scallions (thinly sliced) - 1/4 cup sun-dried tomatoes in oil (drained and roughly chopped) - 1 tablespoon capers (drained) - 2 tablespoons olive oil - 3 tablespoons fresh lemon juice - salt and pepper to taste 3-4 servings _______________________________________________________ 1. Preheat oven to 375°. Bake squash in oven, skin side up for about 30 to 40 minutes until tender. You can also microwave for 6 to 8 minutes (let it stand for a few minutes afterwards) or boil for about 20 minutes. 2. While squash is cooking, toast the walnuts for a few minutes in a skillet on medium-low heat, tossing occasionally to prevent burning, until they smell fragrant and are lightly toasted. 3. When squash is cooked, work over a bowl, and with a fork, scrape out the spaghetti squash into the bowl, separating the strands. Discard the skin. 4. Add all the other ingredients to the bowl, toss to combine, and serve warm. Herbs: Add in some dried rosemary, sage, or thyme. Oil Options: If you have flavored oils you can add an extra layer of flavor to this warm salad. Try lemon oil, garlic oil, or even toasted sesame oil. Serving Ideas: ** Serve salad on a bed of steamed greens like spinach, kale, or chard. Add a side of steamed green beans combined with (canned, rinsed, and drained) garbanzo beans, and diced tomatoes tossed in a little olive oil and salt and pepper. ** Serve salad on salad greens along with grilled tuna steaks and a side of steamed frozen vegetable combo of choice tossed with lemon pepper and some chopped garlic. Return from Spaghetti Squash Salad to Home Page |