Spaghetti Squash Salad #2

This brightly flavored salad adds a nice touch to any meal!

3-4 pounds spaghetti squash baked, seeded and shredded (about 4-5 packed cups of cooked squash shreds)
1/2 lb good ripe cherry or grape tomatoes, sliced in half

The dressing

juice of 1 large or 2 small lemons

2 tablespoons rice wine vinegar
Good quality extra-virgin olive oil


fresh basil, about 1/2 cup, chiffonade or 2 tablespoons dry basil

4 oz feta or chèvre, crumbled 


In a large bowl, toss the warm spaghetti squash, tomatoes, basil with a fork until evenly combined. In a separate bowl, mix the juice of the lemons and enough olive oil, starting with 1/4 cup, until the dressing emulsifies. Toss the vegetable mix with the dressing gently.  Add the basil and cheese and toss until mixed through.  Refrigerate overnight to allow the flavors to meld. Before serving, toss thoroughly and adjust with salt and pepper.

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