Asian Spaghetti Squash Salad
1
Points®
Total time: 38 min • Prep: 15 min • Cook: 18 min • Serves: 8 • Difficulty: Easy
Here's a unique twist on how you can use up a spaghetti squash. The dressing comes together quickly and is made with rice vinegar, ginger, sesame oil, salt, and red pepper flakes for a little bit of heat. Feel free to use more or less red pepper depending on your heat tolerance. Toss the spaghetti squash with some bell peppers, English cucumbers, and serrano chiles (again, be mindful of the heat), then garnish with scallions and cilantro right before serving. The best part is you can let this salad hang in the fridge for a few hours right until you're ready for it, so it's a great make-ahead dish.
Ingredients
Uncooked spaghetti squash
1 large
Unseasoned rice vinegar
2 Tbsp
Minced ginger
1 tsp
Dark sesame oil
0.5 tsp
Table salt
0.5 tsp
Crushed red pepper flakes
0.125 tsp
Bell pepper(s)
1 item(s), medium
English cucumber(s)
0.5 medium
Serrano chile(s)
1 average
Uncooked scallion(s)
2 medium
Cilantro
0.25 cup(s)
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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