Spaghetti Squash Salad

This made 4 servings, because I used a smaller squash. Use a bigger one and you obviously can feed more. Lol. 

Simple and delicious! No joke, I was a little scared it wouldn't taste all that good, but I guess you really can't go wrong with simple ingredients and garlic :D

Farmers Market

1 small Spaghetti Squash

1 medium Cucumber, 1/2" dice

1/2 medium Red Onion, 1/4" dice

2 medium Garlic cloves, minced

1tbs dried Basil (fresh leaves dried out ;)

Co-Op

1 16oz can Chickpeas (Garbonzo beans), rinsed

1/3 cup Plain Yogurt

2 tbs Hemp Seeds

2 tbs Butter

1/2 Lime, juiced (abt 1tbs)

1/8 tsp Red Pepper Flakes

Salt and Pepper to taste

I cooked the spaghetti squash in my pressure cooker, it sped things up and kept my kitchen cooler, but you can totally boil it traditionally on the stove top. Make sure you DONT cut the squash LENGTHWISE in half, but short wise (lay the squash down horizontally on the cutting board with the stem parallel to the counter, then cut in half) This will creat longer spaghetti like noodles. If you cut length wise in half you'll get super short ones. 

I placed the squash, de seeded, but skin still on, in a few inches of water with salt, turned up the heat and let the pressure cooker, once steaming, go for 15minutes. I then drained off excess water, and used tongs to get noodles out of the tough skin. 

Then I put butter on hot noodles, allowing it to melt and be mixed with them before I combined everything. I made sure the noodles were sepeated, added salt to taste and was done :)