Spaghetti Squash, Tomato, Pepper and Onion Salad


Baking Your Squash

Just like baking a potato, you want to make a few small holes in the skin of the squash so it doesn’t burst, then roast it in an oven preheated to 350 (or even 375 depending on if you’re using your oven for other things as well). It should take about an hour. Once done, remove the squash and cut it in half right away so it doesn’t continue to bake on the inside. You can let it cool for a moment, then scrape out the seeds. Using a fork, scrape out the strands of spaghetti squash into a colander. Toss the strands with 3/4 teaspoon salt and let the squash drain while it cools completely.

1 spaghetti squash, roasted as above
1 1/4 teaspoons kosher salt, divided
Pepper to taste
3 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup olive oil
1 medium red onion, sliced
1/2 pint cherry tomatoes

Mix the salt, pepper, vinegar and garlic together, then whisk in the oil. Toss with the squash, onion, pepper. Chill, covered. Just before serving, add the tomatoes.



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