After a nice little time off from the kitchen I’m back on track. I wish I would have finished my salads in October as I knew the beginning of this month would be hectic, but what can you do. So in finishing what I started my salads continue. Only a handful more to go!
My spaghetti squash came from the farmer’s market. I bought a small-medium sized one, enough for two. If you haven’t gone down the road of spaghetti squash I’d recommend trying it. I don’t cook it often, but every time I do I’m quite satisfied. Especially when I found the trick to cooking it and keeping each ‘noodle’ firm yet tender and crunchy! The deep yellow color of my spaghetti squash was beautiful. Definitely a sign of freshness matching our fall season!
- Spaghetti Squash
- Cucumber, peeled and deseeded
- Green Radish
- Red Onion
- Green Onion
- Baby Arugula
- Fennel Seed
- Basil (dried)
- Parsley (dried)
- Mint (dried)
- Culantro (Panamanian cilantro, dried)
- Kalamata Olives, chopped
- White Wine
- Campari Tomatoes, sliced into wedges
- Avocado, chopped
- Olive Oil
1. Cook spaghetti squash. The best method I have found is to cook the squash whole in a 350° oven. Pierce the skin a few time with a fork, place it directly on the oven rack, and bake until tender. Mine took about 40 minutes. When the sides can be lightly compressed it’s finished. You can also check by inserting a knife and when it goes through easily but not too easily (you don’t want it mushy) it’s done. I thought I may have overcooked mine, so rather than letting it cool whole I immediately sliced it in half to release the steam, so it wouldn’t continue to cook while cooling. It turned out perfect! Once cooled, scrape and discard the seeds and goop, and then using a fork scrape out the squash meat into a bowl and set aside.
2. Prep your veggies (radish, cucumber, carrot, red onion, and green onion). I didn’t write amounts as I used whatever we had left in the fridge.
3. In a medium skillet add some olive oil and 1-2 tsp of fennel seed. Heat over medium heat. Once hot add both the red onion and green onion. Cook for a few minutes and then add the carrot and radish.
4. Next add the cucumber, arugula, basil, culantro, parsley, and mint. I didn’t measure anything but don’t go heavy on the mint as you want it to be a mellow cooling flavor. Add a splash of white wine, as many capers as you’d like, and the kalamata olives. My arugula was mildly bitter, so I added some caper juice to mellow it out. Continue to sauté until the wine has cooked off.
5. Add the cooked veggies to the spaghetti squash along with the tomato, avocado, s&p, and feta. Mix well, taste test, and serve!
This was definitely a winner!!! If you are craving some protein add some chickpeas to the mix, something I originally thought to do but forgot once I was cooking.