Sicilian Spaghetti Squash Salad Food

SICILIAN SPAGHETTI SQUASH SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice spaghetti squash lengthwise and scoop out seeds. Place cut-side down in a baking dish; add 1/2 inch water.
• Bake in the preheated oven until fork tender, about 35 minutes. Cool squash until easily handled.
• Shred spaghetti squash from rind using a fork; cool to room temperature.
• Combine feta cheese, red bell peppers, sun-dried tomatoes, Kalamata olives, basil, parsley, white onion, and jalapeno pepper together in a large bowl. Stir in Greek salad dressing, balsamic vinegar, white wine vinegar, olive oil, thyme, garlic, ground black pepper, and salt. Add spaghetti squash; toss to combine.

SPAGHETTI SQUASH SALAD

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs. Store in the refrigerator.

SPAGHETTI SQUASH SALAD

Steps:

• Mix all veggies with the squash.
• Add dressing and toss to coat well. Adjust seasoning.

SICILIAN SPAGHETTI SQUASH SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice spaghetti squash lengthwise and scoop out seeds. Place cut-side down in a baking dish; add 1/2 inch water.
• Bake in the preheated oven until fork tender, about 35 minutes. Cool squash until easily handled.
• Shred spaghetti squash from rind using a fork; cool to room temperature.
• Combine feta cheese, red bell peppers, sun-dried tomatoes, Kalamata olives, basil, parsley, white onion, and jalapeno pepper together in a large bowl. Stir in Greek salad dressing, balsamic vinegar, white wine vinegar, olive oil, thyme, garlic, ground black pepper, and salt. Add spaghetti squash; toss to combine.

SPAGHETTI SQUASH SALAD

Steps:

• Trim both ends of the squash, peel and cut in half lengthwise. In a large pot of boiling water, cook the squash halves until barely tender, about 6 minutes. Drain and cool under cold water. Separate the squash into strands, measuring about four cups and set aside.
• Boil the pork in water to cover over high heat for 8 minutes. Use a slotted spoon to remove the pork and set it aside. Place the shrimp in the boiling water for 2 minutes, remove, cool under cold water and shell. Cut the shrimp in half lengthwise and remove the vein. Cut the pork into thin julienne strips.
• In a small bowl, whisk together the sugar, vinegar and salt and two tablespoons of water.
• In a large bowl, combine the pepper, pork, shrimp, squash, mint and coriander. Add the vinegar mixture and the fish sauce and stir well. Divide the mixture between four plates, sprinkle each with peanuts and serve.

ITALIAN SUMMER SQUASH SALAD

Steps:

• In a bowl, toss the lettuce, zucchini, yellow squash and radishes. Serve with dressing.

GREEK STYLE SPAGHETTI SQUASH SALAD

Steps:

• (To cook the spaghetti squash, if you haven't yet: preheat oven to 350 degrees F; slice the squash in half lengthwise and scoop out the seeds; poke holes all over the squash with the tip of a knife; spray a cooking sheet with pan spray and bake the squash halves face down for 30 to 40 minutes or until easily pierced by a fork; let cool until they can be handled, then gently scoop out the insides with a fork - they will form into spaghetti-like strands).
• In a bowl, combine the vinegars, olive oil, oregano, basil, salt, black pepper, and garlic and whisk well.
• In another bowl, combine the squash, tomato, cucumber, feta, bell pepper, onion, onions, olives, and garbanzo beans, then add the whisked vinegar mixture and toss well.
• Cover and chill for at least 1 hour before serving.