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Asian Spaghetti Squash Salad

Total Time
38 min
Prep
15 min
Cook
18 min
Serves
8
Difficulty
Easy
Ingredients

uncooked spaghetti squash

2½ pound(s), (1 squash), halved lengthwise and seeded

rice vinegar

2 Tbsp

minced ginger

1 tsp, fresh peeled

dark sesame oil

½ tsp, (Asian)

table salt

½ tsp

crushed red pepper flakes

tsp

uncooked bell pepper(s)

1 item(s), medium, red variety, diced

English cucumber(s)

½ medium, cut into matchstick strips

serrano chile(s)

1 average, or jalapeno pepper, seeded and minced

uncooked scallion(s)

2 medium, thinly sliced

cilantro

¼ cup(s), chopped fresh

Instructions

  1. Place squash halves, cut side down, in microwavable dish. Cover with wax paper and microwave on High until tender when pierced with knife, 18–20 minutes. Turn squash over and let cool 5 minutes. With fork, scrape squash into large bowl and let cool completely.
  2. Meanwhile, to make dressing, whisk together vinegar, ginger, sesame oil, salt, and red pepper flakes in small bowl.
  3. Add bell pepper, cucumber, and serrano to squash and toss to combine. Add dressing and toss gently to coat.
  4. Serve at room temperature or transfer to airtight container and refrigerate until chilled, at least 2 hours. Sprinkle with scallions and cilantro just before serving.
  5. Per serving: generous 1/2 cup

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