Watermelon Basil Feta Salad
- 4 cups watermelon, cubed
- 1/4 small red onion, sliced
- 1 cucumber, cut in half lengthwise and sliced into half-circles
- 1/2 cup feta cheese
- 1/2 cup fresh basil leaves, sliced into thin strips
Honey Lime Vinaigrette:
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Pinch of salt
- Pinch of pepper
Combine the watermelon, red onion, and cucumber in a large bowl.
In a small separate bowl, whisk together the honey, lime juice, olive oil, salt, and pepper, then drizzle over the watermelon salad ingredients and toss to combine.
Sprinkle the salad with the feta cheese and fresh basil, then toss again gently and serve immediately or chill until ready to serve. (Original Recipe)
Spaghetti Squash Recipe
- 1 spaghetti squash
- extra-virgin olive oil
- sea salt and freshly ground black pepper
Preheat the oven to 400°F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork-tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash. Treat the strands of squash like pasta and choose what to top it with! Simple spaghetti sauces work great, but there are also tons of spaghetti squash specific recipes out there. Be sure to check out our Pinterest for more ideas!