Spaghetti Squash Salad
Spaghetti squash makes a great side dish, hot or cold. Fruity, extra virgin olive oil adds lots of flavor here.
1 medium spaghetti squash
4 green onions, thinly sliced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat oven to 400 degrees. Prick squash in several places, and bake 45 minutes until tender. Allow to cool slightly; cut in half, lengthwise, and scoop out seeds. Pull out squash strands from each side with a fork. Transfer to a bowl, let cool.
Whisk together green onions, parsley, cilantro, olive oil, salt, and pepper. Pour over squash, toss until well combined. Refrigerate 2 hours for flavors to blend.
Recipe makes six servings. Prep time: 15 minutes. Bake/Cook time: 45 minutes. Chill time: 2 hours.
Nutritional values per serving: 9g carbohydrates (7g net carbs), 2g fiber, 9g fat and 119 calories.