Spaghetti Squash Salad
Yield: 6 servings (serving size: 2/3 cup salad and 1/3 cup cucumbers)
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Amount per serving
- Calories: 68
- Calories from fat: 35%
- Fat: 2.7g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 1.2g
- Protein: 1.6g
- Carbohydrate: 10.3g
- Fiber: 2.3g
- Cholesterol: 0.0mg
- Iron: 1.3mg
- Sodium: 221mg
- Calcium: 53mg
- 1 (3 1/2-pound) spaghetti squash
- 3 tablespoons rice vinegar
- 1 tablespoon grated peeled fresh ginger
- 2 teaspoons dark sesame oil
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon crushed red pepper
- 2 small cucumbers, peeled, halved lengthwise, and thinly sliced (about 2 cups)
- 1 cup diced red bell pepper
- 1/2 cup coarsely chopped fresh cilantro
- 1 tablespoon sesame seeds, toasted
- Preheat oven to 350°.
- Cut squash in half lengthwise; discard seeds. Place squash, cut sides down, in a 13 x 9-inch baking dish; add water to dish to a depth of 1/2 inch. Bake at 350° for 45 minutes or until squash is tender when pierced with a fork.
- Remove squash from water; cool. Scrape inside of squash with the tines of a fork to remove spaghettilike strands to equal 4 cups.
- Combine rice vinegar, ginger, oil, salt, and crushed red pepper, and stir well with a whisk. Combine 1 tablespoon vinaigrette and cucumbers; set aside.
- Combine squash, bell pepper, chopped cilantro, and remaining vinaigrette, and toss well. Place squash mixture in a serving dish, and arrange cucumbers around edge of dish. Sprinkle salad with toasted sesame seeds.
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