Serve this tasty salad as an entree or hearty side.
Ingredients
1 Spaghetti Squash
Olive oil, as needed
Salt, to taste
1 tbsp. fresh rosemary, chopped
1/2 cup fennel, very thinkly sliced
3 tbsp. white wine vinegar
1 cup tomatoes, diced
Black pepper, to taste
2 oz. parmesan
Directions
Preheat oven to 425 degrees.
Cut the spaghetti squash in half vertically and drizzle with olive oil. Season with salt and rosemary. Roast face down on a foil lined baking sheet for one hour or until tender.
While the squash roasts, season the vinegar with 2 tsp. salt and toss with the fennel. Allow the fennel to marinate while the squash roasts.
When the squash is finished, use a fork to scrape out the insides, in an up and down motion to separate the fibers of the squash. Toss the squash with the tomatoes and season with black pepper.
Divide the squash evenly onto four plates and top with marinated fennel, olive oil, salt, and freshly grated parmesan.
