I've made it to the big time...

Ok, so not really. But I kind of feel like it, for just a minute. One of my recipes was featured as the 'Recipe of the Day' on FastPaleo.com. I'm so proud! This is the perfect dish to bring along to the upcoming backyard barbecues and picnics.
Here it is!

Summer Pasta Salad

1/2 spaghetti squash

2 cooked chicken breast, diced

1 12 oz bag frozen green beans, thawed

4 oz pepperoni or cooked bacon if you don't do pepperoni

2 tbs dry dill

1/2 tbs onion powder

splash of lemon juice

olive oil to desired wetness

pinch sea salt

In pressure cooker, steam ½ spaghetti squash for 15 minutes. It should still be slightly crisp when you take it out as it will absorb some of the olive oil and seasonings (and not turn to mush) better this way.
While it is cooking, mix together all other items in a large bowl. Once squash is cooked, allow it to cool enough to handle and scrape it out with a fork. Mix all together and add additional olive oil as needed. Allow to meld in the fridge for a couple hours.