Spaghetti Squash Bridge Salad
adapted from The Organic Farm at Bear Creek [1]
1 spaghetti squash, 1.5 – 2 pounds
10 cherry tomatoes, halved (or quartered, if larger)
1 cucumber, seeded and chopped
1 small red bell pepper, diced
1 rib of celery, thinly sliced (optional)
salt and pepper to taste
1 recipe Honey Apple Cider Vinaigrette (below)
1/2 cup feta cheese or goat cheese, crumbled
Yield: 4 servings as a side dish
Wash the squash thoroughly, cut in half length wise, scoop out and discard the seeds.
Place squash cut side down in a shallow baking dish filled with a ½” of water. Roast at 375°F for 40 minutes.
Remove squash from the oven, and place the halves on a plate to cool. Use a fork to scrape the cooked squash out of each shell and into a mixing bowl. The squash will be long and stringy like angel hair pasta.
Add the remaining vegetables to the squash strings and season with salt and pepper. Toss gently. Drizzle three-quarters of the vinaigrette over salad, and toss again to mix. Taste, and season with additional salt, pepper and/or dressing as necessary. Top with cheese.
Honey Apple Cider Vinaigrette
3 tablespoons honey
2 tablespoons apple cider vinegar
1 teaspoon shallot, minced
1/4 teaspoon salt
2 teaspoons dijon mustard
1/4 cup olive oil
Place all ingredients in tall container and blend with an immersion blender, or, whisk first five ingredients together in a medium bowl, and then slowly drizzle in the oil and whisk until blended.