Food | Vegetarian | Vegan | DIY Dinners
How to Spaghetti a Seasonal Squash; An Alliterative Treat!
Spaghetti squash salad — DIY Dinners #6
This festive fall season has a bounty of magnificently colored gourds, squash, and pumpkins. So it got me thinking about some of my favorite pumpkin and squash recipes, which I thought would be perfect for…
DIY Dinners #6!
While I enjoy many warm, hearty winter meals like pumpkin soup, pumpkin curry, and maple-glazed butternut squash, I was thinking about something cool and crisp, like the very leaves of fall itself, and spaghetti squash popped into my head!
I love spaghetti squash made in various ways, but the salad I’m about to share with you is my favorite. It has it all; the richness of a good quality olive oil, the tang of garlic and basil, and the acidity of the tomatoes and vinegar, all in a perfect balance.
If you haven’t had this type of squash before, it is often used as a spaghetti substitute for those cutting down on carbs. After baking, the flesh shreds into long strands, imitating our favorite Italian pasta.
It is also loaded with antioxidants, fiber, beta-carotene, vitamins C and B6, and is very low in calories. Therefore, you can’t go…
