-1 medium spaghetti squash
-2 tablespoons olive oil
-1/2 lb. asparagus, cut into 1 inch pieces
-1 red bell pepper, diced
-2 cloves garlic, minced
-1/2 cup parmesan cheese (optional)
-1 tablespoon fresh dill, chopped finely
-Salt & pepper to taste
Using a large, sharp knife, cut the spaghetti squash in half length-wise. Make sure you are doing this on a non-slippery surface. It can get kind of tricky! Remove the seeds from the inside of the squash using a metal spoon. Place the two halves onto a large, microwave-safe plate, and cover them with moist paper towels. Place into the microwave for ~20 minutes, or until the spaghetti squash is tender but not mushy. Set aside and let it cool for about 5 minutes.
While the spaghetti squash is in the microwave, heat the 2 tablespoons of olive oil in a large frying pan. Add the red pepper and asparagus and cook until tender; about 3-4 minutes. Add the garlic, stir, then remove from the heat. When the spaghetti squash has cooled a little, spoon out the squash into the skillet with the other vegetables and stir it around so that the vegetables are evenly distributed. Add the parmesan cheese, the fresh dill, and any salt & pepper if you’d like. I then like to serve the salad in the spaghetti squash skin itself for presentation, but do whatever you’d prefer!