A Guest Post by Elizabeth Thomas.
Gluten-free. To make nut-free, omit the pine nuts. To make dairy-free, omit the feta cheese. This is my version of a pasta free, pasta salad. Spaghetti squash is currently on sale at Sunset Foods:
1 spaghetti squash
2 cloves garlic, minced
1 tablespoon Italian seasoning
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup red wine vinegar
1/4-1/2 cup olive oil
1/3 cup low fat or fat free feta cheese
1/2 cup sun-dried tomatoes packed in oil, cut into strips
1/4 cup toasted pine nuts
Directions: Preheat oven to 375 degrees. Cut spaghetti squash in half, lengthwise, and place cut side up on a cookie sheet. Roast for 45 minutes and let cool slightly. Meanwhile, in a large bowl, mix together garlic, Italian seasoning, oregano, salt, pepper, and red wine vinegar. Add olive oil in a slow and steady stream to bowl until ingredients are emulsified. When squash has cooled slightly, scoop out and discard seeds. Scoop remaining spaghetti squash into bowl with red wine vinegar mixture. Add sun-dried tomatoes, feta, and pine nuts and stir to mix. Serve warm, at room temperature, or cold.