SPAGHETTI SQUASH SALAD

Spaghetti Squash Salad image

Provided by Molly O'Neill

Categories weekday, salads and dressings

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 small spaghetti squash, about 2 pounds
5 ounces pork loin, in one piece
1/4 pound medium-size shrimp, shells on
1 tablespoon sugar
1 tablespoon white vinegar
1/4 teaspoon salt
2 tablespoons water
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh mint
1/4 cup minced fresh coriander
1/2 cup Vietnamese fish sauce
2 tablespoons chopped peanuts

Steps:

Trim both ends of the squash, peel and cut in half lengthwise. In a large pot of boiling water, cook the squash halves until barely tender, about 6 minutes. Drain and cool under cold water. Separate the squash into strands, measuring about four cups and set aside.
Boil the pork in water to cover over high heat for 8 minutes. Use a slotted spoon to remove the pork and set it aside. Place the shrimp in the boiling water for 2 minutes, remove, cool under cold water and shell. Cut the shrimp in half lengthwise and remove the vein. Cut the pork into thin julienne strips.
In a small bowl, whisk together the sugar, vinegar and salt and two tablespoons of water.
In a large bowl, combine the pepper, pork, shrimp, squash, mint and coriander. Add the vinegar mixture and the fish sauce and stir well. Divide the mixture between four plates, sprinkle each with peanuts and serve.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 3035 milligrams, Sugar 9 grams, TransFat 0 grams