Arugula salad w/ spaghetti squash
Roasting a squash must be the vegetarian equivalent of bringing home a hunt. Two people make only a dent in a five pound squash. If it’s butternut or kabocha, I like to blend leftovers for soup. If it’s spaghetti squash, I like to mix leftover squash strands into a weekend “squamlette.” Or make this salad.
2 cups roasted spaghetti squash, scraped from skin (see recipe for roasted squash here)
1 small Granny Smith apple, washed and peeled
1 small head arugula, washed, spun and broken in manageable pieces
parmesan or pecorino
roasted pepitas (see above squash recipe)
1 large red onion, peeled and sliced in thin smiles
white wine vinegar
1T extra-virgin olive oil
1T cider vinegar
2t brown sugar
2t lemon juice
1t Dijon mustard
salt + pepper
Make onions. Toss red onion in glass jar that has a cover (although leave uncovered for now). Add vinegar until onions are just covered, and salt well. Cover jar and shake well. Set aside in fridge for 30 minutes.
Whisk together all dressing ingredients. Taste, adjust to preference and set aside.
Shave apple on thinnest setting of mandoline. Toss apple with argula and dressing in a large bowl. Add onion and squash, making sure strands are broken up and fluffy. Shave a few ribbons of cheese into bowl using a vegetable peeler. Transfer to place settings, top with pepitas and serve.