Spaghetti Squash Salad
Servings
8Serving size
about 1 cupThis recipe can be divisible by 2.
This recipe keeps well for up to three days.
Ingredients
| 64 fluid ounces Water |
| 3 pound Spaghetti squash |
| 3 Tbsp. Olive oil |
| 4 tsp. Balsamic vinegar |
| 1 Tbsp. Maple syrup |
| 1 medium (approx 2-3/4 inch long, 2-1/2 dia.) Red bell peppers (diced) |
| 8 Tbsp. chopped Shallots, raw (minced) |
| 1/2 tsp. Salt |
Instructions
When the water is boiling add the spaghetti squash and reduce the heat to a slow boil. Cook for 25 minutes and remove from the water. Let the squash rest on the counter to cool.
Cut the cooled squash open lengthwise and remove the seeds. Scoop out the flesh of the squash, gently dividing the strands.
Toss the squash with the olive oil, vinegar, maple syrup, red pepper, shallot, salt and pepper. Chill well.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a perfect lunch salad. Pair this with a hearty whole grain or gluten-free roll lightly toasted and smeared with just a bit of cheese and you can taste the summer any time of year.