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

Method

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.

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

Additions

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.

• 1 spaghetti squash

Preparation

1. Bake or microwave spaghetti squash to soften skin.
2. Cut spaghetti squash in half along the longer dimension.  Remove seeds.
3. Place cut-side down on a baking sheet.  Bake at 450ºF for 45 minutes until skin is tender. Remove from oven.
4. Use fork to strip strands from each spaghetti squash hull.  Strip until reaching the rind.

You can butter or sauté the resulting strands and eat them as a side dish, or add them to a casserole.

• ¼ cup all-purpose flour
• ⅛ teaspoon ground red pepper
• 2 cups skim milk
• vegetable cooking spray
• ½ cup chopped onion
• 3 cloves garlic, minced
• ½ cup (2 oz.) grated Gruyère cheese
• 10 oz. package frozen chopped spinach, thawed, drained, and squeezed dry
• 5 cups cooked spaghetti squash
• ⅔ cup (3 oz.) chopped proscuitto

Preparation

1. Place flour and red pepper in bowl.  Gradually add milk, blending with a wire whisk until smooth; set aside.
2. Coat a large saucepan with cooking spray, and place over medium-high heat until hot.  Add onion and garlic; sauté 1 minute.
3. Add milk mixture and cook 6 minutes or until thickened, stirring constantly.
4. Add cheese and spinach; stir well.
5. Remove from heat.
6. Stir in spaghetti squash and prosciutto.
7. Spoon mixture into a 9 x 13 casserole coated with cooking spray.
8. Bake at 375ºF for 20 minutes

6 servings