Name: New Recipe Summer Spaghetti Squash Salad Wiaw
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 medium spaghetti squash; 1 cup cherry tomatoes, halved; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 small red onion, finely sliced; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon honey; Salt and pepper to taste; Fresh basil leaves for garnish

Instructions

Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
Drizzle the insides of the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper.
Place the squash halves face down on a baking sheet lined with parchment paper.
Roast the spaghetti squash in the preheated oven for 40-50 minutes, or until the flesh is tender and easily pierced with a fork.
Allow the squash to cool slightly, then use a fork to scrape out the strands into a large mixing bowl. Fluff the strands with a fork to create a spaghetti-like texture.
Add the cherry tomatoes, red and yellow bell peppers, and red onion to the bowl with the spaghetti squash.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is coated evenly.
Garnish the salad with fresh basil leaves before serving.

Ingredients

Instructions

Nutrition Facts

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