whee!

Cold Spaghetti Squash Salad

June 20, 2012 - Written by Diana

Squash in general is long storing, and can make it through to the beginning of the next summer, though when they get iffy, just throw them into the composter.  If you have any left in your kitchen or storage cellar,  use it soon because it’s probably going to be quickly on  it’s way out.  Check the skin to make sure it isn’t moldy, bruised or broken before using.  Spaghetti squash should be halved, the seeds scooped out and then drizzled with a little olive oil.  You can use the microwave, the toaster oven or the oven to cook the spaghetti squash.  I use a glass pan, which works out perfectly.

Spaghetti squash is really tasty, but I’ve figured out lately that cold spaghetti squash makes a nice base for a salad. After cooking, scrape the squash out of the skin, throw in a few more fresh chopped up veggies, a little vinaigrette and put in the fridge to cool down.  Any squash leftover can be frozen in serving size portions for another day.  I’ve even used my spaghetti squash as an ingredient in a green salad.

In this salad, I used my Sea Bean Salad (or Salicornia) plus some fresh sugar snap peas.  Sugar snaps have a really sweet pod, so you can eat them whole, or in this case slice them in half or thirds and toss with the salad.  I used lime and olive oil as a dressing along with a little smashed garlic, salt and pepper.  In the photo it looks like mostly squash, but the beans and peas kept dropping to the bottom of the bowl.  On the plate however, they were better situated and very tasty.

 

Cold Spaghetti Squash Salad
 
Prep time
Cook time
Total time
 
Spaghetti squash salad with fresh sugar snap peas, sea beans (salicornia) and a refreshing splash of lime and olive oil dressing.
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 1 smashed/chopped garlic
  • Juice of one lime plus zest
  • 2 tbs olive oil
  • salt & pepper to taste
  • 1 smashed/chopped garlic
  • Juice of one lime plus zest
  • 2 tbs olive oil
  • salt & pepper to taste
  • 1 spaghetti squash seeded
  • 1 lb of sea beans rinsed
  • 1 cup sugar snap peas
Instructions
  1. Cook the spaghetti squash - in the microwave until it scrapes easily or roast in the oven, but don't over cook.
  2. Drop the sea beans in to a small pot of boiling water and simmer for about 1 to 2 minutes.
  3. Rinse and clip the rough ends off the sugar snap peas and slice into half or thirds.
  4. Scrape the "spaghetti" into a serving bowl.
  5. Rinse the sea beans and add to the serving bowl along with the sugar snap peas.
  6. Whisk together the dressing ingredients and pour over the salad in the serving bowl and toss.