Spaghetti Squash Summer Salad Recipes

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:

• 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 SQUASH SUMMER SALAD

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.

SPAGHETTI SQUASH SALAD

Steps:

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

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.