A delightful and healthy salad featuring roasted spaghetti squash and fresh vegetables, perfect for any occasion.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the squash.
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Use a sturdy knife to safely cut the squash.
Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
Roasting enhances the natural sweetness of the squash.
Let the squash cool slightly, then use a fork to scrape out the strands into a bowl.
Scrape gently to avoid breaking the strands.
Combine the squash strands with mushrooms, green onions, green pepper, and cherry tomatoes in a large bowl.
Mix gently to keep the vegetables intact.
Add the vinaigrette and toss to coat evenly.
Adjust the amount of dressing to your taste.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together.
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