Get ready to fall in love with the most refreshing and guilt-free dish that'll make your taste buds dance and your body thank you! This Spaghetti Squash Salad with Lemon Dressing is not just a recipe, it's a culinary adventure that transforms the humble squash into a vibrant, zesty masterpiece. Perfect for health-conscious foodies, low-carb enthusiasts, and anyone looking to add a burst of flavor to their meal rotation, this dish promises to be your new go-to recipe that's as nutritious as it is delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise using a sharp knife, being careful as the squash can be tough.
- Scoop out the seeds from the squash halves using a spoon. Drizzle the inside of each half with 1 tablespoon of olive oil and sprinkle with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is roasting, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion and parsley.
- Once the squash is cooked, remove it from the oven and let it cool for 10 minutes. Using a fork, scrape the inside of the squash to create spaghetti-like strands.
- In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper to create the dressing.
- In a large mixing bowl, combine the spaghetti squash strands, cherry tomatoes, cucumber, red onion, and chopped parsley.
- Pour the lemon dressing over the salad and gently toss to ensure all ingredients are evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve chilled or at room temperature.
Tips
- Choose a firm, heavy spaghetti squash with a deep yellow color for the best texture and flavor.
- When cutting the squash, use a sturdy knife and cut carefully - microwaving the whole squash for 2-3 minutes can soften it and make cutting easier.
- For extra flavor, try roasting the squash cut-side down to caramelize the edges slightly.
- Let the roasted squash cool completely before scraping to get the best "spaghetti" strands.
- For a protein boost, add grilled chicken, feta cheese, or chickpeas to the salad.
- The salad tastes even better after marinating for 30 minutes, allowing the flavors to meld together.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
