This month's recipe post (because apparently these are monthly) is for a vegetarian salad that's perfect for summer, and using up whatever leftover spaghetti squash you may have from last night's meal.
So honestly this recipe was born less as a conscious effort and more of a "what can I do with what's in my fridge." The answer was of course, "a lot," but I restrained myself. Instead I made a basic cucumber, tomato, feta salad with spaghetti squash as the center of the dish, to make it a full meal as opposed to a simple side. I had cooked and prepped a large squash the day before, so my squash noodles were already chilled. This is a great recipe for using up those leftover noodles and will likely be a quick default in my arsenal of meal ideas.
Spaghetti Squash Salad3 C Spaghetti Squash (cooked, prepped, and chilled)
1 Medium Cucumber
2 Tomatos (on the vine type)
1 C Feta
1/4 C Red Wine Vinegar
2 Tbsp Olive Oil
Dice your cucumber and tomato into quarter-inch chunks; mix with your chilled spaghetti squash, feta, vinegar and oil. Bam! Dinner's served.
Note: I used chopsticks to evenly mix my ingredients and it worked out pretty well.
And that, folks, is how I didn't starve last night ;)