There is nothing better in life than friends gathering over food. Sharing stories, lots of laughter…it all happened right around this amazing salad that a dear friend made for me recently. I wanted to share this salad with you because it is so yummy and good for you! It is colorful and makes a great dish to serve on a special occasion…or any night!
Remind your kids that spaghetti doesn’t always have to be made with wheat (pasta)—nature makes its very own version of “pasta” in the form of delicious and fun spaghetti squash!
– 1/2 cup walnuts
– 2 large spaghetti squash, halved lengthwise and seeds scraped
– 3 tablespoon apple cider wine vinegar
– 1 lemon, zest only and 1 tablespoon lemon juice
– 1/2 teaspoon dried thyme
– 1 pinch crushed red pepper
– 2 tablespoon tarragon, chopped (optional)
– 1/3 cups olive oil, plus more for drizzling
– 4 ounces feta cheese, crumbled (omit if dairy-free)
– 3 tablespoon parsley, chopped
– Salt and Pepper, to taste
Preheat the oven to 350°F. Spread the walnuts in a pie plate and bake for about 5 minutes, until golden brown. Transfer to a plate and let cool.
Arrange the spaghetti squash halves cut sides up on a baking sheet. Drizzle with extra-virgin olive oil and season with salt and pepper. Bake for about 50 minutes, until the squash is tender.
Let squash cool. In a small bowl, combine the vinegar, lemon zest and lemon juice, thyme, crushed red pepper, and tarragon, if using. Whisk in the olive oil; season with salt and pepper.
Working over a large bowl, using a fork, scrape out the spaghetti squash, separating the strands. Pour the dressing over the squash and toss to coat. Add the feta and pine nuts; mix well.
1 spaghetti squash
2 cloves garlic, minced
1 tablespoon Italian seasoning
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup red wine vinegar
1/4-1/2 cup olive oil
1/3 cup feta cheese
1/2 cup sun-dried tomatoes packed in oil, cut into strips
1/4 cup toasted pine nuts
Preheat oven to 375 degrees. Cut spaghetti squash in half, lengthwise, and place cut side up on a cookie sheet. Roast for 45 minutes and let cool slightly. Meanwhile, in a large bowl, mix together garlic, Italian seasoning, oregano, salt, pepper, and red wine vinegar. Add olive oil in a slow and steady stream to bowl until ingredients are emulsified. When squash has cooled slightly, scoop out and discard seeds. Scoop remaining spaghetti squash into bowl with red wine vinegar mixture. Add sun-dried tomatoes, feta, and pine nuts and stir to mix. Serve warm, at room temperature, or cold.