Spaghetti Squash Coleslaw Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
• Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
• Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
• Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs. Store in the refrigerator.

Steps:

• Cut top off of squash, turn upside down and carefully cut in half lengthwise. Spoon out seeds without cutting pulp. Microwave one half side down in a casserole dish with 1/2 cup off water for 5 minutes set aside and repeat cooking for other half. Let cool. Take a fork and shred inside of squash on a plate-you will see the spaghetti happen. When you have all the shreds of "noodles" mix the vinegar first, then the next ingredients. Refrigerate for about 2 hours serve.

Steps:

• Preheat the oven to 400 degrees F.
• Drizzle the olive oil on top of the squash and season with salt and pepper. Roast the squash on a baking sheet skin-side up for 40 minutes. Let cool, then use a fork to pull out the strands of squash.
• Whisk together the mayonnaise, vinegar, mustard, celery seed, Sriracha and sugar in a bowl. Mix the dressing and squash together and season with salt and pepper.
• Serve on the side or on top of your favorite sandwich. I like it on hot pastrami on rye bread!