Spaghetti Squash Salad Recipes

SPAGHETTI SQUASH SALAD

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.

REFRESHING SPAGHETTI SQUASH AND CUCUMBER SALAD

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.

SPAGHETTI SALAD I

Steps:

• Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
• In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

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

SPAGHETTI SQUASH SALAD

Steps:

• Mix all veggies with the squash.
• Add dressing and toss to coat well. Adjust seasoning.

SPAGHETTI SQUASH SALAD

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.

SPAGHETTI SQUASH SALAD

Steps:

• Halve squash.
• Remove and discard seeds.
• Quarter to fit in a large pot. Add water to 1 inch.
• Bring to boil, cover, reduce to simmer and cook 20 to 30 minutes, or until tender.
• Remove and cool.
• Scrape squash pulp from rind to make 4 cups.
• Drain on paper towels to remove excess moisture. In large bowl, combine squash with mushrooms, onions, peppers and dressing.
• Mix and refrigerate. Serves 8.