Spaghetti Squash Salad Low Carb Gluten Free Aip Recipes

SPAGHETTI SQUASH SALAD - LOW CARB, GLUTEN-FREE, AIP

Spaghetti Squash Salad - low carb, gluten-free, AIP image

A tangy dressing coats this Spaghetti Squash Salad for a kid-friendly side dish that's allergy-friendly, low-carb, paleo, and has AIP options.

Provided by Adrienne

Number Of Ingredients 12

Ingredients

1 medium spaghetti squash ((approximately 4 cups of flesh))
1 small red onion ((diced))
1 red pepper ((diced))
1 yellow pepper ((diced))
1/4 cup fresh basil ((or 1 tablespoon dried))
1/2 cup sun-dried tomatoes ((reconstituted and chopped))
1/4 cup olive oil
1/4 cup apple cider vinegar
2-3 cloves garlic ((crushed))
1 1/3 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon mustard powder ((optional and omit for AIP))

Steps:

Slice squash in half, lengthwise, and remove the fibrous strings and seeds. Brush with olive oil and season with salt and pepper. Place facedown on a foil-lined baking sheet. Bake at 400° F for 30-40 minutes or until the squash pulls apart in "spaghetti" strings. Cool. Alternatively, cook the spaghetti squash in a Pressure Cooker for a much faster (and cooler) alternative (see notes above).
Using a fork, remove the squash's flesh and place in a medium bowl.
Add in all other Salad Ingredients.
Place dressing ingredients in a jar and shake to mix well.
Pour over salad, then toss and serve.

Nutrition Facts : Calories 178 kcal, Carbohydrate 21 g, Protein 3 g, Fat 10 g, SaturatedFat 2 g, Sodium 247 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

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