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Spaghetti Squash Salad

URL: https://sharonpalmer.com/spaghetti-squash-salad-with-basil-and-tomatoes/

Ingredients

Roasted Spaghetti Squash

  • 1 medium spaghetti squash
  • ½ inch water
  • 1 teaspoon extra virgin olive oil
  • ¼ teaspoon salt (optional)
  • ¼ teaspoon black pepper

Salad

  • 4 small tomatoes
  • 1 small cucumber
  • ½ medium bell pepper
  • ½ medium red onion
  • ½ cup olives
  • ¼ cup pine nuts
  • 1 cup fresh basil leaves

Lemon Vinaigrette

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

Instructions

  1. Preheat the oven to 375°F.
  2. Place the spaghetti squash quarters in a baking dish, cover the bottom with water, drizzle with olive oil, and season with salt and pepper.
  3. Roast in the oven until the squash is tender and can be flaked into strands, about 40 minutes. Allow to cool.
  4. In a large salad bowl, combine the tomatoes, cucumber, bell pepper, onions, olives, pine nuts, and basil.
  5. In a small bowl, whisk together the lemon juice, vinegar, olive oil, garlic, oregano, black pepper, and salt.
  6. Once the squash has cooled, flake it into strands and add it to the salad bowl. Mix gently and drizzle with the vinaigrette, tossing to combine.
  7. Serve immediately or chill until ready to serve.

Nutrition Facts (estimated)

Servings
10
Calories
77
Total fat
5g
Total carbohydrates
9g
Total protein
2g
Sodium
90mg
Cholesterol
0mg

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