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.
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