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.
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