Spaghetti Squash Salad Recipe
Tasty warm spagetti squash salad is perfect for a light summer lunch.
Ingredients
| Spaghetti squash | 3 | |
| Pine nuts | 1⁄2 Cup (8 tbs) | |
| Sliced kalamata olives | 1⁄3 Cup (5.33 tbs) | |
| Sweet onion | 1⁄3 Cup (5.33 tbs) | |
| Lemon zest | 1⁄2 Teaspoon | |
| Lemon juice | 3 Tablespoon | |
| Extra virgin olive oil | 4 Tablespoon | |
| Greek feta | 1⁄3 Cup (5.33 tbs) | |
| Sea salt | To Taste | |
| Butter lettuce | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 767 Calories from Fat 370
% Daily Value*
Total Fat 42 g64.7%
Saturated Fat 4.6 g23%
Trans Fat 0 g
Cholesterol 4.5 mg1.5%
Sodium 648.8 mg27%
Total Carbohydrates 101 g33.6%
Dietary Fiber 1.1 g4.4%
Sugars 2.1 g
Protein 14 g27.7%
Vitamin A 18.5% Vitamin C 60.4%
Calcium 35.6% Iron 30%
*Based on a 2000 Calorie diet
Directions
Cut spaghetti squash in half lengthwise using a large chef’s knife. Clean out seeds.
Place a large pot on stove and reach boiling point. Add the spaghetti squash and cook just until it is al dente, about 10-12 minutes, Remove from water and drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15-20 minutes.
Preheat over to 350 deg F.
Roast pinenuts in a nonstick pan until lightly toasted. Keep them moving in the medium hot skillet to prevent burning.
In a mini food processor, combine the sliced Kalamata olives and red onion, lemon zest, lemon juice and olive oil and pulse just until finely chopped. Do not puree!
Using a fork upside down and scrape the spaghetti squash into a bowl, separating the strands. It will look like yellow spaghetti.
Add the dressing along with the crumbled feta and toasted pine nuts and season with sea salt and white pepper to taste.
Toss the spaghetti squash salad and serve warm on Butter Lettuce leaf cups.
Place a large pot on stove and reach boiling point. Add the spaghetti squash and cook just until it is al dente, about 10-12 minutes, Remove from water and drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15-20 minutes.
Preheat over to 350 deg F.
Roast pinenuts in a nonstick pan until lightly toasted. Keep them moving in the medium hot skillet to prevent burning.
In a mini food processor, combine the sliced Kalamata olives and red onion, lemon zest, lemon juice and olive oil and pulse just until finely chopped. Do not puree!
Using a fork upside down and scrape the spaghetti squash into a bowl, separating the strands. It will look like yellow spaghetti.
Add the dressing along with the crumbled feta and toasted pine nuts and season with sea salt and white pepper to taste.
Toss the spaghetti squash salad and serve warm on Butter Lettuce leaf cups.
Comments
Comments: 6 |
Add a Comment
ifoodiee says :
Unique recipe...cant wait to see if it tastes unique and nice too...
Posted on: 13 May 2009 - 2:18pm
aparna.priya says :
i never knew that spaghetti squash salad is so delicious and easy to prepare! tried today in the lunch and it was simply great....shantihhh, thanks for posting such a nice recipe..:)
Posted on: 10 May 2009 - 12:36pm
Gadget Lady says :
Shantihhh you are just awesome and this Spagetti Squash Salad Recipe is yumm! I too devour the greek feta and have tried it in salads, but not with spaghetti.. should say that these golden spaghetti salad look way too appetizing.. me trying ths out today! :) thanks a loads!
Posted on: 27 April 2009 - 10:33pm
Prezi says :
I never knew Spaghetti Squash had the virtue of being low calorie! Wow, that way it is simply amazing. In fact, the salad itself seems to be a pool of goodness it in! :)
Posted on: 27 April 2009 - 7:54pm
foodpsychologist says :
This Spaghetti Squash Salad looks gorgeous ! Can you suggest any other dishes with which I can serve this up?
Posted on: 27 April 2009 - 11:10am
veg foodie says :
this seems to be such a nice and refreshing recipe... I'll try it soon!
Posted on: 27 April 2009 - 10:03am
Chef
