Ease of Preparation: Easy
Yield: 4-6, as an appetizer
Spaghetti Squash Salad
Spaghetti squash is not only a nutritional powerhouse, but it’s fun to cook and eat as well! A play on cold noodle salads, the strands of mildly sweet squash take the place of pasta. Nutty cashews, tender sprouts and a dressing featuring ginger and rice vinegar lend an Asian flair.
Ingredients:
Spaghetti Squash:
- 1, 5-pound (2.3 kg), spaghetti squash, halved and seeded
- Vegetable oil, for drizzling
- Salt and pepper
Dressing:
- 6 cloves garlic, minced
- 2-inch (5 cm) knob ginger, grated on a rasp
- 2 tablespoons (30 ml) ume vinegar
- 2 tablespoons (30 ml) brown sugar
- ½ cup (120 ml) lime juice
- ½ cup (120 ml) vegetable oil
To Assemble:
- Spaghetti Squash
- 2 cup (470 ml) bean sprouts
- Dressing
- 2 green Thai chilies, thinly sliced
- ½ cup (120 ml) mint, roughly chopped
- ½ cup (120 ml) cilantro, roughly chopped
- ¾ cup (180 ml) cashews, lightly toasted and rough chopped
- 1 lime, cut into wedges
Method:
For the Spaghetti Squash:
Preheat oven to 375 F (190 C)
Drizzle the squash with vegetable oil, season with salt and pepper and roast cut side down for 35 minutes.
Cool to room temperature and use a fork to scrape the strands from the skin of the squash. Transfer strands to a bowl. Refrigerate.
For the Dressing:
In a mason jar, add garlic, ginger, ume vinegar, brown sugar, lime juice and oil. Screw on lid and shake to combine.
To Assemble:
To a large serving bowl, add the squash and bean sprouts. Dress and toss.
Add the green Thai chilies, mint, cilantro, and cashews. Toss gently once more to combine.
Garnish with lime wedges and serve.