SPAGHETTI SQUASH SALAD
I've tried other spaghetti squash recipes, but I like this one since it's so crisp, colorful and fun. Plus, it can be a side dish or a relish.-Patricia Aurand, Findlay, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs. Store in the refrigerator.
Nutrition Facts : Calories 263 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 1g protein.
EASY SPAGHETTI SQUASH SPAGHETTI
This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick.
Provided by Tracy E
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
- Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
- Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.
Nutrition Facts : Calories 180 calories, Carbohydrate 24.3 g, Cholesterol 2.2 mg, Fat 9.5 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 175.2 mg
SPAGHETTI SQUASH SUMMER SALAD
This is a great refreshing vegan dish or can be served as a side dish. I like the Marzetti lemon dressing, though you can try others, or you can make your own lemon dressing. Lemon really sets off the flavor. I grew my own chocolate mint. You may choose another fresh mint if desired.
Provided by Mary Gelfond
Categories Salads
Time 1h30m
Number Of Ingredients 5
Steps:
- 1. Cover spaghetti squash with water. Place lid on pot. Boil spaghetti squash until tender
- 2. In the meantime, seed and dice cucumber and pepper
- 3. Cut chocolate mint leaves from stems. Cut leaves into small pieces
- 4. When spaghetti squash is cooked, cut in half and remove seeds - discard. Take a fork and separate strands by pulling fork tines through the meat of the squash. Discard the squash rind. Place the squash strands into a serving bowl.
- 5. Add the diced cucumber, and diced pepper(s). Stir thoroughly.
- 6. Add salad dressing. Stir into the spaghetti squash mixture.
- 7. Stir in the cut mint leaves.
- 8. Chill salad, stir completely and serve.
SPAGHETTI SQUASH SALAD
A recipe I got at the market. I'm posting it here to not lose it. I don't know how many serving it gives. So I'll guess for 4. Tell me how much serving you got if you try it.
Provided by Boomette
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all veggies with the squash.
- Add dressing and toss to coat well. Adjust seasoning.
REFRESHING SPAGHETTI SQUASH AND CUCUMBER SALAD
This is a great salad to serve with Thanksgiving or holiday meals. It makes a refreshing summer salad as well. Spaghetti squash is low in calories; most of my meat-eater friends love this dish!
Provided by Wei Zheng
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
- Bake in the preheated oven until you can easily cut into the skin side with a knife, about 30 minutes; remove from oven and set aside to cool.
- Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
- Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over the spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 162 calories, Carbohydrate 12.2 g, Fat 12.7 g, Fiber 2.4 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 1041.9 mg, Sugar 2.8 g
SPAGHETTI SQUASH SALAD
Make and share this Spaghetti Squash Salad recipe from Food.com.
Provided by Tonkcats
Categories European
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Halve squash.
- Remove and discard seeds.
- Quarter to fit in a large pot. Add water to 1 inch.
- Bring to boil, cover, reduce to simmer and cook 20 to 30 minutes, or until tender.
- Remove and cool.
- Scrape squash pulp from rind to make 4 cups.
- Drain on paper towels to remove excess moisture. In large bowl, combine squash with mushrooms, onions, peppers and dressing.
- Mix and refrigerate. Serves 8.
Nutrition Facts : Calories 24.5, Fat 0.3, SaturatedFat 0.1, Sodium 10.4, Carbohydrate 5.3, Fiber 0.9, Sugar 1.3, Protein 1.1
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- Meanwhile, chop your veggies and herbs. To chiffonade basil, stack several leaves and roll into a little bundle. Use a very sharp knife to slice the bundle into little ribbons.
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