Favorite Summer Salad

I don't know if that is really the appropriate use of the word "favorite" because I love making salads all year round, but I have been making this one alot this summer. Unlike alot of salads, this one stays fresh in the fridge for a few days. I don't have an exact recipe, because I just kind of made this one up, but I think you can get the idea. I invented it one day when I was trying to use up a spaghetti squash, but I didn't want to turn the oven on and have hot food.

Spaghetti Squash Salad

First, microwave a spaghetti squash. Poke holes all around it so it doesn't explode in your microwave. Cook it for 15- 20 minutes, rotating it a few times during that period. Your squash is done when you can easily indent your finger in the side of the squash.

Slice it in half, then use a spoon to scoop out the seeds and gunk. Then, when all that is cleared away use a fork to loosen up and pull out all the pieces of spaghetti squash.

Let that cool. (at least to lukewarm.) When it is finished add olive oil, balsamic vinegar and/or lemon juice to taste. Also add some fresh ground salt and pepper and some fresh garlic and minced onion. Chop up some yellow and green zuchini squash and slice some little grape tomatos in half. When you are just about to serve it toss in a bunch of fresh basil, parsley, or thyme. (mostly lots of fresh basil)

There you have it. Fresh, colorful, healthy and easy. Now, you might be able to fool your kid into eating it, but mine knows that it isn't really spaghetti. Oh well.