I find the easiest way to cook spaghetti squash is to roast it whole. This way, you avoid the task of trying to get a knife through its tough rind. Simply pierce a few holes in the skin, place it on a baking sheet, and pop it into the oven for a little over an hour.
Spaghetti Squash & Tomato Salad – Pesto Vinaigrette Dressing
| Serves 6 |
140 calories per serving
- 1 medium spaghetti squash
- 3 tomatoes, on-the-vine or other tasty variety
- 16 – 20 olives, such as niçoise, kalamata, spanish or a variety
- Several sprigs fresh parsley leaves
- 2 tablespoons freshly grated parmesan cheese
- 2 tablespoons pine nuts, lightly toasted
- Fresh ground pepper to taste
Pesto Vinaigrette Dressing
- 2 tablespoons balsamic vinegar
- 2 tablespoons orange juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon prepared pesto sauce*
- 1/8 teaspoon salt
*Many grocery stores carry good quality pesto. You’ll likely find it, refrigerated, in the produce or cheese department. Or, you can make your own.
Prepare the squash: Preheat oven to 350°. Using a sharp knife, pierce the squash in several places so that steam can escape during roasting. Place the squash on a baking sheet lined with foil and roast for an hour and fifteen minutes, or until very tender when pierced with a fork. Transfer to a cutting board and slice in half lengthwise (see photo). Allow to cool.
Prepare other salad ingredients: While the squash is roasting, cut the tomatoes in half, scoop out the seeds and discard. Slice the tomatoes into thin wedges. Roughly chop the olives and herbs.
Make the pesto vinaigrette dressing: Whisk together the dressing ingredients until emulsified and beginning to thicken. Add the salt and and whisk again.
Assemble the salad: Using a large spoon, scoop the spaghetti squash out of the skins and transfer to a bowl. Then, add the remaining salad ingredients, reserving some tomatoes and olives as garnish. Toss the salad with a light coating of the dressing. Garnish with the reserved tomatoes and olives. Drizzle additional dressing over the salad, if desired. Serve, and enjoy!