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Spaghetti Squash Salad

chef.jackson's picture
Ingredients
  Spaghetti squash 2 Pound (1 Piece)
  Tomatoes 2 Medium, seeded and chopped
  Cucumber 1 Medium, seeded and chopped
  Chopped purple onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Reduced calorie italian salad dressing 1⁄4 Cup (4 tbs)
  Reduced calorie mayonnaise 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Thoroughly wash the spaghetti squash under running water.
2) Drain and cut into half along the length.
3) Remove all seeds and discard.

MAKING
4) In a Dutch oven, place the squash by keeping the cut side down.
5) Pour in 2 inches of water into the pan.
6) Cover with lid and place over heat to bring a boil.
7) Reduce heat and simmer for 20 minutes or until the squash is tender.
8) Drain squash and let it cool at room temperature.
9) Use a fork to bring out the spaghetti like strands from the squash, by discarding the shells.
10) Press paper towels on the strands to soak excess moisture.
11) In a large bowl, place the spaghetti squash, tomatoes, cucumber, purple onion, and green pepper.
12) In a small bowl, combine the salad dressing and mayonnaise by stirring well.
13) Pour the dressing over the salad.
14) Gently toss to coat the salad evenly with the dressing.
15) Cover the bowl and place inside refrigerator to chill for at least 2 hours.

SERVING
16) Serve the chilled salad by seasoning with freshly ground black pepper, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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