I love using spaghetti squash as a base for salads or using it as a replacement for rice or pasta. It is filling and holds sauces and dressings really nicely. Depending on what you have on hand this pesto greek salad inspired medley is delicious with added nuts, scallions, and other crunchy vegetables. I made this on Friday and we enjoyed it over the weekend as a snack, for lunch, and Saturday night dinner.
1 large spaghetti squash, halved and seeded
1/2 cup toasted pine nuts
1 packed cup fresh parsley
1 packed cup fresh basil
4 garlic cloves, crushed
kosher salt and coarse black pepper
1/4 cup extra virgin olive oil
2 cups baby heirloom tomatoes, halved
1/2 cup pitted Beldi olives or kalamata olives
2 teaspoons crushed red chili flakes
1/3 cup feta cheese, crumbled
1. Preheat oven to 425°. line a baking sheet with parchment paper and bake spaghetti squash face down in oven for 45-60 minutes until soft. In a food processor or blender, blend pine nuts, parsley, basil, garlic, kosher salt and pepper to taste. Blend until almost smooth. Stir in olive oil. Once spaghetti squash has cooled scrape the flesh with a fork into a large bowl. Stir in pesto until well combined. Add tomatoes, olives, chili flakes and feta. lightly stir adding kosher salt and coarse black pepper as needed.
Yields: 4-6 serving