Autumn Vegetable Medley with Field Greens and Blue Cheese
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 cup each, small shiitake and cremini mushrooms
- 1/4 cup chopped parsley
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried
- 1/4 cup chopped tomato
- 1/2 pound mixed baby lettuces or mesclun salad mix, about 12 cups
- 1/4 cup crumbled blue cheese
- 1/4 cup extra-virgin olive oil
- 1/4 cup walnut oil
- 1/4 cup cider vinegar
Instructions
Yield: 6 to 8 servings. Heat oven to 350 degrees. Cut spaghetti squash lengthwise in half; scoop out seeds. Put squash cut side down in a baking pan that has been liberally brushed with olive oil. Bake until squash is soft, about 30 minutes. Cool slightly. Use a fork to scoop out the flesh in long strands. Heat 1 tablespoon of the oil in a large skillet over medium heat; add mushrooms. Cook and stir until tender, about 5 minutes. Stir in parsley, garlic and rosemary; cook and stir 1 to 2 minutes. Stir in tomatoes and spaghetti squash; cook and stir 1 to 2 minutes. Keep warm. Put lettuces, vinegar, oils and cheeses in a large bowl; toss to mix. Arrange salad around the rim of 8 serving plates. Put a mound of the warm squash mixture in the center of each plate. Serve immediately.
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