Submitted by: Kathy Kordas
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Servings: 6
This is like a salad - very refreshing and perfect for those warmer days in autumn. It's easy to make, even if it is a bit messy!
1 tbsp. extra virgin olive oil
1 tsp. sea salt
1 tbsp. lemon zest
1 med. spaghetti squash
1 bch. fresh parsley
1/4 c. fresh basil
3 clove garlic
2 tbsp. lemon juice
1/4 c. capers
1 c. walnuts
1/4 c. sun-dried tomatoes
extra virgin olive oil to taste
sea salt to taste
Preheat oven to 350ºF.
Cut spaghetti squash in half lengthwise, and scoop out seeds. Pierce a few times around the flesh. Rub flesh and skin of squash with a little olive oil; then rub with a little sea salt all over. Place in baking tray, flesh up, for 30 minutes.
Meanwhile, place capers, crushed or minced garlic, and lemon zest in a bowl. Whisk together lemon juice and olive oil, and add that to the bowl. Stir to mix well. Chop basil, parsley, walnuts, and sun-dried tomatoes; add to the bowl. Sprinkle with sea salt. Mix well to combine.
When squash is done cooking, remove from oven and let sit until it is cool enough to handle. Then, with a fork close to the skin, pull the flesh toward the center to make spaghetti-like strands. Keep scraping until all flesh is used.
Place "spaghetti" in a larger bowl, and then mix in the "salad." Chill for an hour before serving.
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