While at the Sarasota Farmers Market I found bunches of beautiful organic arugula and the prettiest spaghetti squash one could hope for. As I was choosing tomatoes it came to me that I had a small container of marinara sauce in the freezer that would be an ideal topping for the squash. So a sweet little dinner was decided upon right there on Saturday morning, before I’d even sat down for coffee and a croissant at C’est la Vie Café! Don’t you love it when things just come together like that!
I simply washed the arugula, sliced the tomatoes and drizzled them with Extra Virgin Olive Oil, a few drops of Balsamic Vinegar and gave them a light sprinkle of salt and pepper. That’s all you have to do when you have flavorful arugula; serving it this way really celebrates the arugulas peppery bite!
The spaghetti squash was just as easy as the salad; cut the squash in half and clean out the seeds while the oven is preheating to 375. Spray a baking sheet with non stick spray or coat with oil and place the cut halves face down and bake until done. This will depend on the size and age of your squash; mine was quite small and very fresh so it took just less than 45 minutes.