Today’s Meatless Monday recipe is a winner. Everyone raves about this delicious dish! It’s simple, easy, super healthy and fun to make. What more do you want?!
1 Yellow Spaghetti Squash (approximately 4 pounds)
For the dressing: Orange juice, Orange Zest, Olive Oil, Herbs de Provence, Salt and Pepper
Heat the oven to 400 degrees. Line a baking dish or sheet pan with foil. Cut the squash in half. Note: this may be difficult. It may take all your strength to complete this one task. Use a large, sharp knife and be very careful! If it is extremely hard, popping it into the microwave for a few minutes may help soften it enough to cut open.
Scoop out all the the seeds and extraneous threads. Drizzle olive oil and season well with salt and pepper. Place face down on the foil and place in oven. It will take roughly 40-45 minutes to bake.
The dressing is simple but full of flavor. Fresh juice is best but orange juice out of the refrigerator will be just fine. Pour one quarter cup into a mixing bowl, add about two tablespoons of orange zest and begin to whisk in one quarter cup of olive oil. The dressing will be light – add one tablespoon of the herbs – it is best to add the salt and pepper to taste once the squash is ready.
Let the squash cool for a few minutes. Using a fork, begin to scrape the insides of the squash into a large bowl. This will make A LOT! Just when you think you’ve gotten all of the strands, there are more. I find it best to add the dressing in steps – after the first half of the squash is ready add half the dressing and toss. Repeat for the second half. Kids will like this too as the strands are a little crunchy and fun to eat. Season with salt and pepper, garnish with a touch of the herbs and enjoy!