Salads
Spaghetti squash salad
This salad is a bit like a Greek salad, and could be made more so with the addition of feta cheese. Its a stand-alone summer lunch, or could be served as a side with grilled halloumi. When raw, the flesh of a spaghetti squash is solid and similar to other squash; when cooked, the flesh falls into spaghetti-like strands.
Ingredients
- 1 medium-sized spaghetti squash
- olive oil
- salt and pepper
- 225g cherry tomatoes
- 1 lemon
- 6 spring onions, finely sliced
- 100g black olives, pitted and roughly chopped
- small bunch of basil
- 1 tbsp toasted sesame seeds
Method
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Step 1
Preheat your oven to 180°C/Gas 4. Cut the squash in half, lengthways. Use a spoon to remove the soft seedy centre. Oil and season each half and then place them cut side down in a roasting tray. Add a dash of water to the tray and then bake for 30-40 mins until soft.
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Step 2
Meanwhile, halve the tomatoes and lay them on a baking tray. Drizzle with oil and season with salt and pepper. Place them on the shelf below the squash for 20 mins, until roasted but not colouring.
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Step 3
Leave the squash to cool for 10 mins or so before using a fork to scrap the flesh away from the skin. Spread the strands of squash on a serving plate and dress with a drizzle of olive oil and a good squeeze of lemon juice.
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Step 4
Scatter the tomatoes, spring onions and olives across the squash, followed by plenty of torn basil leaves and a scattering of sesame seeds. Taste and adjust the seasoning. Serve immediately.