Ingredients
- 1 Spaghetti Squash (or acorn squash, butternut squash can be used)
- salt and pepper to taste
- garlic pepper
- olive oil to spray on squash
- spinach
- olives
- tomatoes
- artichoke hearts
- feta/other cheese
- craisins
- dried apricots
- raspberries
- pearl onions
- bell peppers
- pumpkin seeds
- candied pecans
- seasoned almonds
Dressing Ingredients
- 1/4 cup of meyer lemon olive oil (from we olive)
- 1/4 cup lemon juice
- salt and pepper
- 2 cloves minced garlic
- 1 teaspoons dried mustard
- 1 tablespoon agave syrup (or honey)
Directions
Preheat your oven to 400 F. Slice squash in rings take the seeds out. (if using butternut or acorn squash I cut in half instead of in rings) Spray with olive oil and sprinkle with garlic pepper, salt and pepper. Place in oven and cook for about 30-35 minutes until tender. Pull out and cool. Make your dressing by adding your ingredients in bowl and mix or immersion blender to bring all together. Place your squash ring on a plate and take a fork and shred the squash you can leave it in the ring or discard the ring. Assemble your salad how you like it adding whatever toppings you love. Drizzle with salad dressing. Eat and enjoy.
