Spaghetti Squash Salad

I had leftover spaghetti squash from the waffles I made today, so I went ahead and whipped together this side salad.


Serves: 2-4 | Time: ~1 hr 15 min


Ingredients

1 small or 1/2 a large #SpaghettiSquash

1/2 bell pepper, chopped

1/4 cup red onion, chopped

1/4 cup #olives, chopped

1/3 cup cherry #tomatoes, halved

1 tbsp red wine vinegar

1/2 tbsp EVO

1/2 tsp salt

1/4 tsp pepper

dash of red pepper


Instructions

Cook the spaghetti squash. Prick the squash with a fork several times. You can roast the whole pricked squash at 375°F for about 45 minutes to an hour, until tender.


Meanwhile, might as well prep your other ingredients.


When the squash is tender, slice it in half lengthwise, scoop out the seeds, and use a fork to scrape out 2 cups of filling. Let it cool, or speed up the process by throwing it in the freezer for 5-10 minutes.


Once the spaghetti squash is cooled, toss all the ingredients together and enjoy!

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