Spaghetti squash is something that I would have never thought to use in a salad. Be Your Best Mom writer Marcia Kellogg just reviewed the Quick Dry Salad Spinner by Cave Tools and included in your purchase is the digital copy of “Salad Essentials For The Busy Parent”. Marcia used this recipe and paired it with her Venison Stew. I don’t know about you, but spaghetti squash has never looked so good!
Using the Quick Dry Salad Spinner from Cave Tools, Marcia cleaned and prepped her vegetables. You can read her review HERE. Fall is the perfect time of year to use spaghetti squash. Here is the recipe from “Salad Essentials For The Busy Parent”.
Spaghetti Squash Harvest Garden Salad:
- 2 sm or 1 medium spaghetti squash
- 3 Tbsp balsamic vinegar
- 1 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 1 Tbsp fresh garden oregano, chopped
- 2 Tbsp fresh garden basil, chopped
- 2 Tbsp fresh parsley, chopped
- 2 cloves fresh garlic, grated
- ¼ tsp kosher salt, to taste
- ¼ tsp fresh ground pepper, to taste
- 2 medium tomatoes, diced small
- 1 medium carrot, diced small
- 1 stalk celery, diced small
- 1 small yellow squash, diced small
- 1 medium green pepper, diced small
- 3 green onions, chopped, including tops
- 6-8 black olives, chopped (any kind of ripe olives)
- 4 ounces feta cheese, crumbled
- reheat the oven to 350?F
- Prepare the spaghetti squash by cutting lengthwise and scooping out the seeds and pulp. (The ‘spaghetti’ is NOT the pulp… it actually is what appears to be the solid part of the squash, which turns into noodles after it’s cooked.)
- Lightly oil the cut side of the squash and place cut-side-down on a large baking sheet. Pierce several times with a knife. Bake in the preheated oven for 35 to 45 minutes or until you can insert a fork into the top. Remove and let cool.
- Flip spaghetti squash over and, using a fork, start pulling the meat of the squash out and into a large bowl. The meat will come out in strands, forming the spaghetti. Set aside in a cool area.
- In a separate bowl, whisk together the balsamic vinegar, red wine vinegar, olive oil, oregano, basil, parsley, garlic, salt and black pepper until combined and creamy. Add more olive oil if desired.
- Pour this vinaigrette dressing into the bowl with the spaghetti squash and toss to combine and loosen up the ‘noodles.’
- Add the remaining ingredients into the bowl with the spaghetti squash and toss until combined very well.
- Cover the bowl loosely with parchment paper or a paper plate and put in refrigerator for at least 30 minutes before serving.
- Toss again before serving.
This recipe has been copied with permission from the digital copy of “Salad Essentials For The Busy Parent” included with your Quick Dry Salad Spinner purchase from Cave Tools.
That looks delicious,love the squash.
This is such a great recipe.. I’d like to have spaghetti like this.. With lots of greenery salad.. Nice!
You do realize there is no spaghetti in this right?
I’d give this a try! It looks tasty.
Like you, I would never have thought of using spaghetti squash as a salad? I do love this vegetable especially this time of year! I’ll be trying this recipe asap!
YUM!! i lvoe me a good meal of spaghetti squash. It is one of my favorite meals when i don’t want pasta.
I’ve heard of spaghetti squash but not seen it at the shops. I’d like to try it. I like zucchini, so I think I’d like this.
I thought Spaghetti Squash was spaghetti with squash. Can you tell I don’t cook a lot…. This recipe and pics sound and look delicious though. Also looks quite healthy. I’m getting hungry just reading the post.
This is a really good recipe! Perfect for my lunch tomorrow.
I love me some veggie pastas so I’m always looking for new recipes. This one looks awesome!!
Delicious!!I am always wanting more ideas for lunch for myself and my family. We all love spaghetti squash.
Hmm this sounds really good! I love spaghetti!
You mean spaghetti squash right? LOL!
This recipe looks pretty good. I have not tried anything like this before.
The Spaghetti Squash Harvest Garden Salad recipe looks very delicious and easy to make. I am gong to make this recipe and see how it tastes.
I have heard about spaghetti squash but I have never tried it. It seems like such a healthier version.
My crew loves Spaghetti squash! It can be used for so many things.
That sounds like such a delightful meal. Just looking at the pictures is making me hungry. I love squash. It is a traditional food for us. I also love pasta.
I love spaghetti squash. It’s so versatile and it’s low calorie! I typically eat it hot like pasta, but I’ll totally try this salad!
This looks great for fall! I love squash all year round but something about having it in fall makes it so much better!
That looks and sounds good! I’ve never had spaghetti squash, but it’s definitely something different to try!