Spaghetti Squash Salad
Preparation: 15 min. Cooking: 40 min.
Total: 55 min.
- 2-1/2 cups spaghetti squash, cooked
- 3/4 cup chicken stock
- 3/4 cup sun dried tomatoes, without oil
- 1 cup mushrooms, sliced
- 1/4 cup onions, chopped
- 1 clove garlic, crushed
- 1 cup tomatoes, seeded and chopped
- 1 tsp basil
- 1/4 tsp pepper
- 3 Tbsp chopped walnuts
- 1 Tbsp grated Parmesan cheese
Preheat oven to 350°F. To cook squash, halve lengthwise and discard seeds. Place squash, cut side down, in a baking dish. Add .5 in. of water. Bake 40-45 minutes, or until squash is tender. Remove squash from water and cool. Microwave Directions: Place squash, cut side down, in a baking dish and add 1/4 cup water. Cover the dish with heavy-duty plastic wrap and make vent holes. Microwave at HIGH 15 minutes, or about 5 minutes per 1 lb, until squash is tender. Remove the spaghetti-like strands by scraping squash with a fork.
Boil stock in a non-reactive saucepan. Add sun dried tomatoes. Remove from heat, cover, and let stand 10 minutes. Remove dried tomatoes, coarsely chop and set aside. Add next 3 ingredients to stock and bring to a boil. Reduce heat to medium and simmer, uncovered, 10 minutes or until liquid is reduced by 2/3. Combine cooked squash with next 2 ingredients and salt and pepper to taste in a bowl. Add sun-dried tomatoes and mushroom mixture and toss well. Serve sprinkled with walnuts and cheese.