1. As you take your first bite of California Spaghetti Salad, the vibrant colors and fresh aromas immediately captivate your senses. Each forkful offers a tantalizing medley of textures and flavors, starting with the delicate strands of roasted spaghetti squash that provide a light and tender base. Nestled among the squash are juicy cherry tomatoes, bursting with sweetness, and creamy avocado chunks that melt in your mouth. Crisp cucumber slices add a refreshing crunch, while the earthy notes of sliced black olives provide depth to each bite. Fragrant herbs, like basil and parsley, weave their way throughout, infusing the salad with a burst of freshness. Every ingredient is perfectly balanced, creating a harmonious symphony of taste that leaves you craving more.
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  4. Picture a sunlit afternoon picnic, where the California Spaghetti Salad takes center stage on the checkered blanket. The spaghetti squash, roasted to perfection, glistens in the sunlight, inviting you to delve into its golden strands. As you scoop a generous portion onto your plate, the vibrant colors of diced avocado, cherry tomatoes, and cucumber catch your eye, creating a picturesque mosaic of greens and reds. With each forkful, you embark on a culinary journey, savoring the contrast of flavors and textures that dance across your palate. The tangy dressing, with its hints of garlic and Dijon mustard, ties everything together, leaving a lingering zest on your tongue. Surrounded by laughter and the gentle rustle of leaves, you indulge in this delectable salad, knowing that every bite brings you closer to the essence of California’s sun-kissed bounty.

Ingredients:

For the Salad:

  • 1 medium-sized spaghetti squash
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/2 cucumber, diced
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  • 1/4 cup sliced black olives
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

For the Dressing:

Instructions:

  1. Preheat your oven to 400°F (200°C).
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  3. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  4. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-40 minutes or until the flesh is tender and easily pierced with a fork.
  5. Let the squash cool slightly, then use a fork to scrape the flesh into spaghetti-like strands. Place the strands in a large mixing bowl.
  6. Add the halved cherry tomatoes, diced avocado, diced cucumber, sliced black olives, chopped basil, and chopped parsley to the bowl with the spaghetti squash.
  7. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper to make the dressing.
  8. Pour the dressing over the salad ingredients in the mixing bowl and toss gently to coat everything evenly.
  9. Taste and adjust seasoning with more salt and pepper if needed.
  10. Serve the California Spaghetti Salad immediately or refrigerate for about 30 minutes to allow the flavors to meld together before serving.
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