Spaghetti Squash Salad #1


1 spaghetti squash (about 3 lbs) , baked, seeded and shredded
1/2 lb good ripe cherry or grape tomatoes, sliced in half
4 oz goat’s milk feta, crumbled
Good quality extra-virgin olive oil
Juice of one lemon
1 tsp dijon mustard
Salt and pepper


Preheat oven to 350. Cut the squash in half and seed it. Place the squash cut side down and bake for about 40 minutes or until tender. You can back the squash in a pyrex pan cut side down in about 1/2 cups of water. Alternatively, you can bake the squash cut side down on a dry pan. The latter method will result in a slightly caramelized taste.

In a large bowl, toss the warm spaghetti squash and tomatoes. In a separate bowl, combine the juice of 1/2 a lemon and about 1/4 up of rice wine vinegar. Add 1 tsp dijon mustard and mix. Add olive oil, about 1/2 cup. in a steady stream while whisking to emulsify the dressing. Mix the dressing with the squash and tomatoes, tossing to combine.

At this point, you can add your favourite space: basil, cilantro, thyme, or any mix you prefer. Fresh basil and flat leaf parsley roughly chopped add both flavor and color.

Refrigerate overnight to allow the flavors to meld. Before serving, adjust seasoning and toss to combine. Crumble the goat cheese on top of the salad. Serve cold.

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