Tangy Roasted Squash Salad

Roasted Spaghetti Squash Salad

Weird—It’s mid September and my brain is pulling me in both directions, back to summer and forward into fall. But what is not weird , is a midway salad that pulls the best of both seasons. Mellow yellow, sweet and creamy spaghetti squash gets a ceviche treatment with a tangy and bright marinade of lime juice, hot peppers and some crunch. Easy to do and great to enjoy on its own or as a side dish.

Recipe

Serves 2

Ingredients:

1 small spaghetti squash-about 1 lb.

Juice of one large lime

2 Tbs of aji amarillo paste (made with a native Peruvian pepper, and sold in Latin markets)

1 Tbs avocado oil or other neutral oil

2 Tbs soy sauce

2 Tbs water

1 very small clove garlic, finely minced

3 Tbs roasted pumpkin seeds

3 Tbs roasted peanuts, crushed (spicy or natural)

Garnishes: Touch of Green: thin slices of tomatillo for tanginess. Fresh cilantro leaves or sliced scallions work well too. I also used thinly slices of Thai red fresh pepper. Completely optional!

Make the Salad:

1) Cut both ends of the squash and then cut it in half lengthwise. To secure your cutting board for the task, place a moist towel underneath it. Once cut, use a spoon to scoop out the center pulp and seeds and discard. Place both halves flesh side down on a baking tray lined with foil or baking paper. Put it in a 350.F hot oven and roast for 40 to 50 minutes.

2) Combine lime juice, aji, oil, soy sauce and finely minced garlic in a large bowl. When squash is roasted, gently scrape it with a fork to get whole threads. Add to the bowl and gently toss with the marinade.

3) Serve in an extended plate and top with the pumpkinseeds and peanuts, and garnishes of your choosing.

Note: This is the type of salad that can sit there for a while before serving. In fact, you can still enjoy it the next day since all the juices will be soaked up by the squash- yum.

Provecho!