Roasted Spaghetti Squash:

• 1 medium (about 3 pounds) spaghetti squash, quartered, seeds removed
• Water
• 1 teaspoon extra virgin olive oil
• ¼ teaspoon salt (optional)
• ¼ teaspoon black pepper

Salad:

• 4 small (3 ounces each) tomatoes, chopped
• 1 small (5 ounces) cucumber, unpeeled, chopped
• ½ medium bell pepper, chopped
• ½ medium red onion, sliced
• ½ cup olives, pitted, drained
• ¼ cup pine nuts
• ½ cup chopped fresh basil leaves

Lemon Vinaigrette:

• 1 large lemon, juiced
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon oregano, dried
• ¼ teaspoon black pepper
• ¼ teaspoon salt (optional)