Roasted Spaghetti Squash Salad with Toasted Hazelnuts, Figs and Basil

Dinner changed one day. It was the day I realized squash was more than some festive centerpiece for the Thanksgiving table or a funky gourd banished to the front porch during the crisp autumn months. A whole world opened up to me in my early 20s. Suddenly I was obsessed. I was using these hearty winter squashes instead of meat. In fact, I was roasting up so much squash my husband wondered if I would ever get sick of them.

Though butternut squash is my favorite, spaghetti squash has woven its way to my soul, especially when it's prepared in such a way like this new recipe of mine for Roasted Spaghetti Squash Salad with Toasted Hazelnuts, Figs and Basil.

It's a simple recipe with few ingredients. Each ingredient brings its own texture and flavor that kindly plays with the others. And somehow the squash manages to be a blank canvas for the three other flavors and the star of the show.

I had to snap a picture of this beautiful mess. It's my hated cleaver knife that I got for our wedding. It's the lowest-grade knife in our kitchen but it is by far my favorite for chopping nuts and chocolate.

You can serve the spaghetti squash salad in a bowl or hallowed out squash. Whatever your squash-loving heart desires. I like to eat it as soon as it's prepared, but it's also great cold.

Each component brings fall and winter to your mouth. Don't get lazy and skip the hazelnut toasting. This simple step really pulls out their flavor with depth and warmth. The figs bring sweetness and chew. And the fresh basil adds freshness, brightness and a bit of green flavor to a hearty fall dish. Give this recipe for Roasted Spaghetti Squash Salad with Toasted Hazelnuts, Figs and Basil a test. I think it'd be a perfect side dish, even at that upcoming Thanksgiving table.

Roasted Spaghetti Squash Salad with Toasted Hazelnuts, Figs and Basil

by Becky of Project Domestication

Ingredients:

1 md-lg spaghetti squash

3/4 c. toasted hazelnuts half chopped coarsely, half whole

8 mission figs, quartered

1/2 c. fresh basil, chopped coarsely or chiffonade

Redmond Real Salt (to taste)

good olive oil (I love Temecula Olive Oil Co. Late Harvest Reserve)

Directions:

Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise and scrap out seeds. Brush with olive oil and sprinkle liberally with Real Salt. Place spaghetti squash halves cut-side down on rimmed baking sheet and cover with foil. Bake until soft, about 40  minutes.

While spaghetti squash is baking, toast and chop nuts, quarter figs and rinse and chop basil so ingredients are ready to go.

After squash is cooked. Let cool on baking sheet for 10 minutes then using a fork, scrape squash into large bowl with a fork. This motion will make spaghetti squash noodles. Add hazelnuts, fix and basil. Season to taste with Real Salt. Serve in bowl or hallowed out half of spaghetti squash.

Other squash recipes you'll like:
Roasted Butternut Squash-Apple Salad with Thyme Vinaigrette on Cafe Johnsonia
Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce on Two Peas and Their Pod
Butternut Squash Lasagna with Shiitake Mushrooms on Foodie Crush
Quinoa Stuffed Acorn Squash on The Vintage Mixer
Depths of Fall Butternut Squash Pie on Project Domestication