1 spaghetti squash, halved and seeded
2 handfuls (or 1 ½ cups) of cherry tomatoes (or 2 stem tomatoes, diced)
1 medium red onion, diced
2 handfuls arugula
1 avocado, cubed
Juice from ½ small lime
1 tbsp garlic powder
1 tbsp salt
¼ cup olive oil (or to taste)
1. Cut spaghetti squash lengthwise. (First, eat your wheaties, ‘cause this can be tough). Remove seeds and pulp. Be thorough about the pulp removal. I wasn’t, the first time around, and it led to a bunch of the strands still being connected to the pulp after cooking. It’s not chewable and looks gross.
2. Bake, rind side up for 30-40 minutes at 375 F.
3. Once the squash is tender, remove from oven and let cool. Then separate the strands by running a fork through the flesh. It’s pretty cool the first time you do it.
The rest is easy (it is salad, after all). Combine the spaghetti squash with the rest of the salad ingredients. Add the dressing ingredients. You can prepare the dressing separately and add later, but I find this just gets more dishes dirty.
Playing around with it (other options):
- Add 2 tbsp balsamic vinegar
- Add ½ tbsp maple syrup or agave nectar
- Replace the 1 tbsp of salt with 1 tbsp soy sauce
- Add diced cucumbers, 3 tbsp feta cheese (or as much as you prefer- can’t go wrong with feta), ½ cup pitted kalamata olives. Don’t replace salt with soy sauce if you do this, though, and get rid of the salt in the dressing altogether if the olives are salty enough.
- Add 2 cloves finely chopped garlic
- Remove arugula. Add baby spinach. Or no greens at all. I made this last week and wanted greens, but had neither spinach nor arugula nor green gummy worms. I did have broccoli sitting in my fridge for an almost unacceptably long period of time. I removed a few florets, chopped finely, and it added some green and some crunch. Delicious.
- FYI: the lime in the dressing keeps the avocado from going dark, which keeps the salad looking scrumptious, as they say, even as leftovers or next-day lunch.