Spaghetti Squash Salad
7.1g
Net Carbs
1.1g
Protein
12.5g
Fat
2.3g
Fiber
146
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 4 medium (4-1/8" long) Scallions or Spring Onions
- 1/4 cup Cilantro (Coriander)
- 1/4 teaspoon Black Pepper
- 1/4 cup Parsley
- 5 cups Cooked Spaghetti Squash
- 1/4 cup Extra Virgin Olive Oil
- 1/2 teaspoon Salt
Directions:
Before beginning this recipe, prepare spaghetti squash. You will need about a 2-2.5 lb squash. Prick the squash in several places and bake 45 minutes until tender in a preheated 400°F oven. Allow to cool slightly; cut in half, lengthwise; and scoop out seeds and discard. Pull out squash strands from each side with a fork. Transfer to a bowl to cool. Alternatively, cut the squash in half, remove the seeds, place cut-side down on a microwaves safe plate and heat on high heat for 5 minutes at a time checking in between heatings to see when it has fully cooked through (about 10-15 minutes).
- Whisk the olive oil with the green onions, parsley, cilantro, salt, and pepper. Pour over baked, cooled squash; toss until well combined.
- Refrigerate 2 hours for flavors to blend.
