Spaghetti Squash Salad
Ingredients
1 whole spaghetti squash
1 cup pesto
1 cup chopped sun dried tomatoes
1/4 cup chopped parsley
2 tbsp balsamic vinegar
salt and pepper to taste
1 cup pesto
1 cup chopped sun dried tomatoes
1/4 cup chopped parsley
2 tbsp balsamic vinegar
salt and pepper to taste
Instructions
Preheat oven to 400 degrees.
Place squash onto a baking sheet and pierce with a paring knife. Roast it for 45 minutes, until it is very soft. When it’s cool enough to handle, cut it in half and scoop out the spaghetti-like flesh. Place in a large bowl and add the pesto, sun dried tomatoes, parsley, vinegar and olive oil. Toss well and season with salt and pepper.
Place squash onto a baking sheet and pierce with a paring knife. Roast it for 45 minutes, until it is very soft. When it’s cool enough to handle, cut it in half and scoop out the spaghetti-like flesh. Place in a large bowl and add the pesto, sun dried tomatoes, parsley, vinegar and olive oil. Toss well and season with salt and pepper.
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Comments
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Thos blog is great. I have all I have always needed.
Have made this recipe twice now. Definitely a great way to use squash as an everyday vegetable.
I made this recipe with Chef Michael Smith when he came to visit my university. Awesome experience and great recipe! :)
I really enjoy watching you as you prepare the wonderful food recipes you create. I’ve begun to incorporate lentils in my cooking, too.
However, I have found that I am only able to watch certain videos, but not others. I’m not sure why, any possible reasons or solutions to try?
Thanks!
Enjoy watching you cook,love the Chef at home series,very inspiring,used some of your receipes all were delicious.Wishing you all the luck for the future.Thank you for being one of my inspirations. Ps you have a gorgeous son.
Edit.. Em! Omg
Handsome one, u just won over all the low carbers with this. All I can say…keep me coming!!!
AAAAAAAHAHAHA!!! little Freudian slip there, eh, fellow low Carber?? lol