Did you think spaghetti squash was only good under a tomato sauce?  Think again!  Spaghetti squash makes a great cold salad.  Spaghetti squash stores really really well over the winter if kept in a cool dry place (I know this from personal experience) so buy plenty for seasonal eating and more to store!

This also makes a nice change from pasta salads, and don’t forget that veggies are a primary line of defense against muscle and bone wasting – so eat up!

One Spaghetti squash

One medium sweet red onion, finely diced. (Burgermaster is a nice choice.)

Olive oil

Salt, Frontier Pizza Seasoning (or your own Italianish spice mix), and fennel seed to taste

Poke holes in the squash and bake until you can push a skewer easily through the squash.  Figure at least an hour at 350.

Cut the squash in half, scoop out and discard the seeds (put them into your compost), and scoop out the “spaghetti”.

Mix in the onion, olive oil, and seasonings.  Serve cold.

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