Bready or Not: Lemon-Basil Vinaigrette with Spaghetti Squash
Originally published at BethCato.com. You can comment here or there.
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
