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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.
SERVES
4
TO
6
Ingredients
Spaghetti Squash
- 1.5 lb (2.3kg) spaghetti squash, halved and seeded
- Vegetable oil, for drizzling
- Salt and black pepper, to season
Dressing
- 6 cloves garlic, minced
- 2-inch (5cm) knob ginger, grated
- 2 tablespoons (30ml) brown sugar
- 1/2 cup (120ml) lime juice
- 1/2 cup (120ml) vegetable oil
Assemble
- 2 cups (470ml) bean sprouts
- 2 green Thai chillies, thinly sliced
- 1/2 cup (120ml) mint, roughly chopped
- 1/2 cup (120ml) cilantro, roughly chopped
- 3/4 cup (180ml) cashews, lightly toasted and roughly chopped
- 1 lime, cut into wedges
Directions
Spaghetti Squash
- Preheat the 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.
Dressing
- In a mason jar, add garlic, ginger, ume vinegar, brown sugar, lime juice and oil. Screw-on lid and shake to combine.
Assemble
- To a large serving bowl, add the squash and bean sprouts. Dress and toss.
- Add the green Thai chillies, mint, cilantro, and cashews. Toss gently once more to combine.
- Garnish with lime wedges and serve. Enjoy!
