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ROASTED VEGGIE SALAD WITH SPAGHETTI SQUASH

INGREDIENTS

• 1 spaghetti squash, cooked and shredded into strands
• 1 yellow squash, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Lettuce leaves for serving

DIRECTIONS

1. Preheat the oven to 400°F (200°C).
2. Toss the sliced yellow squash, zucchini, and cherry tomatoes with olive oil, dried oregano, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for about 20-25 minutes, or until tender and slightly caramelized.
4. In a large bowl, combine the roasted veggies with the shredded spaghetti squash.
5. Serve the roasted veggie mixture on a bed of lettuce leaves.

SPAGHETTI SQUASH STIR-FRY WITH OKRA AND PEPPERS

INGREDIENTS

• 1 spaghetti squash, cooked and shredded into strands
• 1 cup okra, sliced
• 1 bullhorn pepper, thinly sliced
• 1 yellow squash or zucchini, sliced
• 2 tablespoons tamari or soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon minced ginger
• 2 cloves garlic, minced
• 2 green onions, sliced

DIRECTIONS

1. In a large skillet, heat the toasted sesame oil over medium heat.
2. Add the sliced okra and cook for a few minutes until slightly tender.
3. Push the okra to one side of the skillet and add the sliced bullhorn pepper and yellow squash or zucchini. Cook for an additional 2-3 minutes.
4. Stir in the minced ginger and minced garlic, and cook for another minute.
5. Add the cooked spaghetti squash to the skillet, along with tamari or soy sauce. Toss everything together to combine.
6. Remove from heat and stir in sliced green onions.
7. Serve the stir-fry hot, garnished with sesame seeds.

WATERMELON AND TOMATO SALAD WITH HERBS

INGREDIENTS

• 3 cups diced watermelon
• 1 cup diced slicing tomatoes
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

DIRECTIONS

1. In a large bowl, combine the diced watermelon and slicing tomatoes.
2. Add the chopped basil and mint to the bowl.
3. Drizzle balsamic vinegar over the mixture and gently toss to combine.
4. Season with salt and pepper to taste.
5. Let the salad sit for about 10-15 minutes before serving to allow the flavors to meld.
6. Serve as a refreshing appetizer or side dish.

WATERMELON GAZPACHO

INGREDIENTS

• 4 cups diced watermelon
• 1 cup diced cucumber
• 1 cup diced yellow squash
• 1 cup diced bell pepper
• 1 cup diced tomato
• 1/4 cup diced red onion
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh basil
• Salt and pepper to taste

DIRECTIONS

1. Blend half of the watermelon, cucumber, yellow squash, bell pepper, tomato, and red onion until smooth.
2. Combine with the remaining diced ingredients in a bowl.
3. Stir in lime juice, basil, salt, and pepper.
4. Chill in the refrigerator for at least an hour before serving.