Bready or Not: Lemon-Basil Vinaigrette with Spaghetti Squash
It’s getting hot (ugh) but that also means it’s time for light, fresh salads and pasta dishes. Today that means two recipes: lemon-basil vinaigrette and an easy technique to make spaghetti squash in the microwave.
Last summer I planted some basil. The basil apparently really liked the Arizona heat, and it grew huge and I had to keep making pesto and figure out other recipes to utilize it.
This quick dressing became a favorite because it made a reasonably-sized amount and was great with both spaghetti squash and salads. This would be great tossed with any pasta, too.
The pictures I have here show that I used it to make a modified caprese salad. I heated up my squash, mixed in the vinaigrette, heated it some more, and then topped it with fresh mozzarella and cherry tomatoes. All kinds of mix-ins would be great with this dressing.
If you don’t have fresh basil handy, I bet this would be great with some jarred pesto, too.
Vinaigrette modified from My Recipes.
Bready or Not: Lemon-Basil Vinaigrette
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A perfect summer vinaigrette to use on pasta, spaghetti squash, salads, or most anything else.
1 cup firmly packed fresh basil leaves
1/4 cup extra virgin olive oil
1 tablespoon champagne vinegar or white wine vinegar
1 tablespoon lemon juice
1 teaspoon honey
1 garlic clove, minced
Place all ingredients in food processor or blender and pulse a few seconds, until blended. Store in the fridge and use on pasta, spaghetti squash, sandwiches, or salads.
OM NOM NOM!
Preparation time: 5 minutes
Total time: 5 minutes
Bready or Not: Easy Microwave Spaghetti Squash
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Quickly and safely cook spaghetti squash in the microwave.
1 large spaghetti squash, 2-3 pounds
Wash and dry the squash. Very carefully stab with a knife to penetrate the surface every few inches.
Place the squash on a microwave safe plate and cook in microwave on normal heat for 7-9 minutes, depending on size. Remove from microwave--the plate will be hot--and set on counter to cool at least twenty minutes.
Use a large knife to cut the spaghetti squash lengthwise. Be cautious of escaping steam. Let the opened squash sit out a while more to cool.
Use a spoon to scoop out the seeds, then use a fork to shred the squash itself. Store in fridge up to five days. Use in various dishes as a pasta substitute and heat up the squash in the oven or microwave.
OM NOM NOM!
Preparation time: 5 minutes
Cook time: 7 to 9 minutes
Total time: 1 hour
