This spaghetti squash salad is great either hot or cold, fresh or leftover. I prefer it right out of the fridge the next day. It is quick and easy to prepare, ideal for those rushed nights when there isn’t time to cook but still want a healthy meal. It is also easily adaptable to whatever ingredients you have on hand.
- 1 whole spaghetti squash
- 1 cup of fresh baby spinach
- 1 cup of fresh basil
- 4oz feta cheese, crumbled
- 1/4 cup of kalamata olives, halved
- 1/4 cup of oil-packed sun-dried tomatoes
- 2T olive oil
- 2T white balsamic vinegar
- 1/2 t oregano
- salt & pepper to taste
To prepare the spaghetti squash, pierce several times around the squash with a knife. Microwave for 6-12 minutes. The exact length of time depends on the size of your squash and the power of your microwave. Start with 6 minutes and check every 1-2 minutes thereafter. It will be just slightly soft to the touch when it’s done, no longer hard and firm but not mushy. Try not to overcook it! Use oven mitts or wait for the squash to cool before cutting the squash in half and scooping out the seeds. Use a metal spoon to scrape the spaghetti-like strings into a bowl.
While the squash is still warm, mix in the spinach and basil and allow it to slightly wilt. Add remaining ingredients and toss well. Serve warm or refrigerate for later.
Try halved cherry or grape tomatoes from your garden instead of sun-dried tomatoes.
Mix in some toasted pine nuts or cooked chickpeas to boost the protein content.
Use whatever greens you have on hand — arugula also works really well in this dish!
Feta is my favorite in this salad, but I’ve also made it with parmesean, fresh mozzerella, and no cheese at all.