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.
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
GREEK STYLE SPAGHETTI SQUASH SALAD
An unusual combination that works quite well! The subtle taste of the spaghetti squash goes well with the stronger tastes of feta, kalamata olives, and oregano. From Cooking Light, 1998. Serves 4 as a main dish, or 8 as a side dish. Prep time includes chilling.
Provided by Julesong
Categories Cheese
Time 1h10m
Yield 8 side servings, 4 serving(s)
Number Of Ingredients 16
Steps:
- (To cook the spaghetti squash, if you haven't yet: preheat oven to 350 degrees F; slice the squash in half lengthwise and scoop out the seeds; poke holes all over the squash with the tip of a knife; spray a cooking sheet with pan spray and bake the squash halves face down for 30 to 40 minutes or until easily pierced by a fork; let cool until they can be handled, then gently scoop out the insides with a fork - they will form into spaghetti-like strands).
- In a bowl, combine the vinegars, olive oil, oregano, basil, salt, black pepper, and garlic and whisk well.
- In another bowl, combine the squash, tomato, cucumber, feta, bell pepper, onion, onions, olives, and garbanzo beans, then add the whisked vinegar mixture and toss well.
- Cover and chill for at least 1 hour before serving.
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.
GREEK-STYLE SALAD WITH SPAGHETTI SQUASH
Steps:
- Combine first 6 ingredients in a bowl. Stir well w/ a whisk. Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover & chill.
VEGAN SPAGHETTI SQUASH NOODLE SALAD WITH PEANUT SAUCE
Savory 'noodles' with fresh crunchy vegetables and peanuts for a light, but filling vegan meal. Clean-eating at its best.
Provided by Karen Barris Calabro
Categories Salad Vegetable Salad Recipes
Time 46m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, on a baking sheet.
- Bake in the preheated oven until squash is tender, about 30 minutes. Cool until easily handled.
- Combine peanut butter, tamari, agave syrup, sea salt, ginger, and garlic in a microwave-safe bowl; heat in microwave until sauce is smooth, about 1 minute. Stir lime juice and sriracha into sauce.
- Shred squash into a large bowl using a fork or your fingers. Add cabbage, broccoli, cucumber, carrot, scallions, and mint; drizzle peanut sauce over mixture and toss to coat. Top salad with peanuts.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 17.9 g, Fat 15.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 3 g, Sodium 834.3 mg, Sugar 5.8 g
SICILIAN SPAGHETTI SQUASH SALAD
I made this recipe up for my boyfriend one night and he hasn't stopped asking for it since! Healthy has never tasted so good. Best served cold.
Provided by KaishaLoveToCook
Categories Salad
Time 1h10m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice spaghetti squash lengthwise and scoop out seeds. Place cut-side down in a baking dish; add 1/2 inch water.
- Bake in the preheated oven until fork tender, about 35 minutes. Cool squash until easily handled.
- Shred spaghetti squash from rind using a fork; cool to room temperature.
- Combine feta cheese, red bell peppers, sun-dried tomatoes, Kalamata olives, basil, parsley, white onion, and jalapeno pepper together in a large bowl. Stir in Greek salad dressing, balsamic vinegar, white wine vinegar, olive oil, thyme, garlic, ground black pepper, and salt. Add spaghetti squash; toss to combine.
Nutrition Facts : Calories 379.6 calories, Carbohydrate 23 g, Cholesterol 56.1 mg, Fat 28 g, Fiber 2.2 g, Protein 12.1 g, SaturatedFat 11.5 g, Sodium 1693 mg, Sugar 6 g
SPAGHETTI SQUASH SALAD WITH CHICKPEAS AND FETA - CC RECIPE - (4/5)
Provided by á-48655
Number Of Ingredients 9
Steps:
- 1. Adjust oven rack to middle position and heat oven to 375 degrees. Brush cut sides of squash with 2 tablespoons oil and season with salt and pepper. Place squash, cut side down, on rimmed baking sheet. Roast squash until just tender and tip of paring knife can easily be slipped into flesh, 40 to 45 minutes. Transfer squash to wire rack, cut side up, and let cool completely, about 1 hour. 2. Combine lemon zest and juice, remaining 1/4 cup oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Holding squash over bowl, use fork to scrape flesh from skin into strands; discard skin. 3. Add chickpeas to bowl with squash and toss gently to coat with dressing. Transfer to serving platter and sprinkle with feta, parsley, scallions, and pistachios. Drizzle with extra oil before serving.
SPAGHETTI SQUASH SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
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.
YELLOW SQUASH AND ZUCCHINI SPAGHETTI SALAD
Try out our Yellow Squash and Zucchini Spaghetti Salad on family and friends. This Yellow Squash and Zucchini Spaghetti Salad is sure to be a hit!
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Use spiral slicer to cut vegetables into thin spaghetti-like strands; place in medium bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 150, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 350 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 4 g, Protein 2 g
REFRESHING SPAGHETTI SQUASH AND CUCUMBER SALAD RECIPE
A simple lemon juice dressing coats spaghetti squash, cucumber, red onion, cherry tomatoes, and kalamata olives in this refreshing salad.
Provided by @MakeItYours
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.
LOW-CARB SPAGHETTI SQUASH SALAD WITH BOK CHOY
This low-calorie, low-carb, vegan salad is made with spaghetti squash, bok choy, and an Asian-inspired soy sauce dressing. Either serve salad at room temperature or chill in the fridge for later use.
Provided by Krenzlich
Categories Salad Vegetable Salad Recipes
Time 1h14m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet.
- Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled.
- Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool.
- Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine.
- Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 30.2 g, Fat 7.8 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 327 mg, Sugar 2.8 g
WARM SPAGHETTI-SQUASH SALAD
Categories Vegetable Side Vegetarian Quick & Easy Healthy Boil
Yield 8 servings
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350°. Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes. 2. Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden. In a mini food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice and canola oil and pulse until finely chopped. 3. Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm. NOTES One Serving 238 cal, 19 gm fat, 2.5 gm sat fat, 16 gm carb, 4.4 gm fiber.
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