This particular spaghetti squash was home-grown, just-picked and small (maybe a pound versus the typical three-pound footballs from the grocery) so I figured if ever there were flavor to be found, this was it. Nope.
But nonetheless, this salad - which 'delivers' fresh tomato, basil and feta - was quite good and easy to pull together.
Spaghetti squash does have its compensations. It has virtually no calories and cooks in a flash (here, in the microwave). So -- as long as we expect no flavor from the squash itself, it's a perfect delivery vehicle.
NEXT TIME I'll be tempted to put the salad into a casserole dish and warm through to serve hot. I'm quite sure that the inspiring recipe intended this to be a warm side dish, but spaghetti squash doesn't hold heat so it just didn't turn out that way. I'll also use all tomatoes versus a mix of tomatoes/red pepper - the tomato moisture is appreciated.
KITCHEN NOTES The 'spaghetti' strings weren't visible until the squash was cooked. I even wondered if I'd brought home a yellow acorn squash.
FROM THE ARCHIVES See the Recipe Box for more winter squash recipes. Tis the season! I've already roasted a butternut squash so new recipes to come!
A YEAR AGO I discovered the anatomy of a squash and for the first time, cooked squash blossoms.
SPAGHETTI SQUASH SALAD with TOMATO, BASIL & FETA
Time to table: 30 minutes
HOW TO COOK SPAGHETTI SQUASH IN THE MICROWAVE (here, when cut, you can also cook whole spaghetti squash in the microwave)
1 spaghetti squash (tonight, a small one, about a pound)
1/4 cup water
Cut the squash in half pole to pole. Place cut-side down in a microwave-safe dish with the water. Cover with plastic wrap and microwave for about 6 minutes, turn the dish, then another 6 minutes. (Microwave strengths do vary, so do the moisture content and size of squash. Use the information here as a guideline, not a formula.)
Let squash rest, covered, for 2 - 3 minutes, primarily to cool. (I opened it up first, to make sure the squash was done, then recovered.) With a fork, scrape the flesh, creating 'spaghetti' strings.
1/2 pound fresh tomatoes, chopped (I had just one small tomato)
Red pepper, diced (did add nice crunch)
2 green onions, chopped
1/4 cup fresh basil leaves, sliced thin
1/4 teaspoon dried oregano
2 square inches feta, crumbled
1 tablespoon olive oil (I added this at the end, hoping it wouldn't be needed, but it was, almost as much as 'binder' as flavor and richness)
Salt & pepper
Mix tomato, pepper, onion, basil, oregano and feta in a medium bowl. Stir in spaghetti squash. Add olive oil and seasoning as needed.
NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.
Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2007