Spaghetti Squash Salad
7.1g
Net Carbs
Net Carbs
Prep Time: 135 Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 1
Difficulty: Easy
Style:American
Cook Time: 45 Minutes
Phase: Phase 1
Difficulty: Easy
How to Calculate Atkins Net CarbsINGREDIENTS
- 5 cup Cooked Spaghetti Squash
- 1/4 cup Extra Virgin Olive Oil
- 4 medium (4-1/8" long) Scallions or Spring Onions
- 1/4 cup Parsley
- 1/4 cup Cilantro (Coriander)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
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.
Cooking Tip
Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
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