1 cup snow peas, sliced on the diagonal
into bite sized pieces
2 cups corn, fresh or frozen
1 red chili pepper, seeded and minced
1/3 cup balsamic vinegar
3 tbsp olive oil
2 tbsp finely chopped sun dried tomatoes
3 cloves garlic, crushed
1 tsp cumin
1/2 tsp coriander
1/4 tsp black pepper
1 head romaine lettuce
chopped cilantro, for garnish
black mustard seeds, for garnish
cherry tomatoes, for garnish
spaghetti squash in half and scoop out the seeds with a spoon. Steam the
squash in a covered pot until it is just tender when pierced with a
fork, about 25 minutes. There should still be a little bit of resistance
when you test the squash. It is important not to overcook it. Chill the
squash, then tease the strands apart with a fork.
barley and simmer it in 2 cups of water until it is tender, about 25
minutes. Rinse with cold water and drain completely. Place it in a large
bowl with the bell pepper, green onions, snow peas, corn, and chili
peppers. Toss to mix.
vinegar, olive oil, sun-dried tomatoes, garlic, cumin, coriander, and
black pepper in a small bowl. To assemble the salad, shred enough of the
romaine lettuce to cover each plate generously. Top with about 3/4 cup
of the spaghetti squash, and about 1 cup of the vegetable mixture. Pour
the dressing over the salad and garnish with chopped cilantro, black
mustard seeds, and 1 or 2 cherry tomatoes.
squash is a delicious alternative to pasta. If cooked just right, it can
be used in any recipe that calls for spaghetti.