I am absolutely, completely, 100% on vacation hangover. As you read this, I’m certain to be back at work, sending emails, making calls, analyzing data, and doing the sorts of things responsible adults are “supposed” to do.
But I’d rather be back at the beach.
I’m sure you can relate.
The beach is where there are no deadlines, no conference calls, and no alarm clocks. At the beach, rush hour traffic probably refers to the line for milkshakes at the drug store counter.
Meals are almost always prepared on the grill and, even though I tried to be mindful of what I was eating, there was always ice cream calling my name. Or bourbon. Or pimento cheese.
If you can’t indulge a little on vacation, are you really vacationing?
But I’m home now and it’s time to get back on track. Fortunately, there are recipes like this–easy to make, full of clean ingredients, and most importantly, bursting with flavors I love. It’s not bourbon or pimento cheese, mind you, but it’s still pretty alright with me.
The bright, clean flavors of this easy, healthy Greek spaghetti squash toss are sure to please vegetarians, vegans, and meat eaters alike.
Greek Spaghetti Squash Toss
an Apple a Day original
1 medium spaghetti squash
3 TBSP olive oil, divided
salt and black pepper, to taste
1 TBSP red wine vinegar
1 (14.5-oz) can chickpeas or cannellini beans, rinsed
1 c. cherry or grape tomatoes, halved or quartered
1/4 c. diced red onion
1/4 c. halved Kalamata olives
1/4 c. crumbled feta cheese (omit for vegan dish)
1 TBSP minced parsley, for garnish
red pepper flakes, if desired
1. Preheat oven to 400° F. Using a large sharp knife, carefully cut the spaghetti squash in half. Scoop out the seeds. Rub 1 TBSP olive oil on each half and season with salt and pepper, to taste. Place squash on a rimmed baking sheet, cut sides down, and bake 25-30 minutes or until fork tender. Let cool until you can easily handle the squash. Using the tines of a fork, scrape the squash into strands. If you’ve never worked with spaghetti squash, Food Network has a good photo tutorial.
2. Meanwhile, whisk vinegar and remaining olive oil together in a medium bowl. Toss with beans, tomatoes, red onion.
3. To assemble, place squash in a large serving bowl or, if eating as an entrée, into two individual bowls. Top with bean mixture, then sprinkle on olives, feta, parsley, and red pepper. Taste and adjust seasonings.
yield: 2 entrée or 4-6 side servings