Molise Spaghetti Squash and Tomato Salad
This Molise-inspired Spaghetti Squash and Tomato Salad marries the rustic flavors of central Italy with modern sensibilities. With its vibrant colors and fresh ingredients, this dish is a stunning addition to any meal and a celebration of both flavor and texture.
Ingredients
- 1 large spaghetti squash halved lengthwise and seeds removed
- 2 tbsp olive oil plus extra for drizzling
- 1 cup cherry tomatoes halved
- ¼ cup fresh basil leaves torn
- ¼ tsp sea salt
- ¼ tsp ground black pepper freshly ground
- 2 oz feta cheese crumbled
- 1 tbsp balsamic vinegar for drizzling
Instructions
- Preheat your oven to 200°C (400°F). Rub the cut sides of the spaghetti squash with 1 tablespoon of olive oil. Place them cut side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- Remove the squash from the oven and let it cool slightly. Using a fork, gently scrape the spaghetti squash into long, noodle-like strands and transfer to a large mixing bowl.
- In the bowl with the spaghetti squash, add the cherry tomatoes, basil, and the remaining tablespoon of olive oil. Season with sea salt and black pepper, and toss gently to combine.
- Just before serving, sprinkle the crumbled feta over the salad. Drizzle with balsamic vinegar and a little more olive oil if desired.
Notes
For a vegan version, substitute feta with a plant-based cheese. Enhance the sweetness by using a pinch of sugar in the balsamic drizzle.
Nutrition
Calories: 185kcalCarbohydrates: 20gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 13mgSodium: 353mgPotassium: 361mgFiber: 4gSugar: 8gVitamin A: 611IUVitamin C: 14mgCalcium: 134mgIron: 1mg
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