Roasted Spaghetti Boats with Warm Salad and Maple Vinaigrette

 
 

Ingredients

 

  • 1 Spaghetti Squash

  • 1 ambrosia apple

  • 1 Bosc Pear 

  • 1 cup of red cabbage 

  • 1 bunch of dino kale

  • 2-4 slices of bacon 

  • 1 tablespoon of maple syrup

  • ½ tablespoon of balsamic vinegar 

  • 1 teaspoon of mustard 

  • 2 tablespoons of olive oil 

  • Salt and pepper

Instructions

  1. Preheat oven to 400 degrees fahrenheit 

  2. Slice spaghetti squash in half vertically and scoop out seeds, drizzle with olive oil and salt and pepper. Place face down on a baking sheet lined with parchment and poke several holes in the squash.Bake for 30-40 minutes until tender. 

  3. While squash is baking/cooling, prepare the salad. 

  4. Cook and chop bacon into small pieces. 

  5. Chop cabbage, kale, apples and pears into small pieces. 

  6. To make dressing add balsamic, mustard, honey and olive oil to a jar and shake vigorously, or stir in a bowl. 

  7. After the squashes have cooled, use a fork to scrape the inside of squash creating noodle-like pieces. Mix salad and dressing together and add into the squash.

salads/sides, entrees, dinnerGuest UserwinterComment