Spaghetti Squash Salad Recipes

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:

• Preheat an oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
• Bake in the preheated oven until you can easily cut into the skin side with a knife, about 30 minutes; remove from oven and set aside to cool.
• Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
• Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over the spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.

Steps:

• Mix all veggies with the squash.
• Add dressing and toss to coat well. Adjust seasoning.

Steps:

• Halve squash.
• Remove and discard seeds.
• Quarter to fit in a large pot. Add water to 1 inch.
• Bring to boil, cover, reduce to simmer and cook 20 to 30 minutes, or until tender.
• Remove and cool.
• Scrape squash pulp from rind to make 4 cups.
• Drain on paper towels to remove excess moisture. In large bowl, combine squash with mushrooms, onions, peppers and dressing.
• Mix and refrigerate. Serves 8.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet.
• Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled.
• Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool.
• Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine.
• Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.

Steps:

• Trim both ends of the squash, peel and cut in half lengthwise. In a large pot of boiling water, cook the squash halves until barely tender, about 6 minutes. Drain and cool under cold water. Separate the squash into strands, measuring about four cups and set aside.
• Boil the pork in water to cover over high heat for 8 minutes. Use a slotted spoon to remove the pork and set it aside. Place the shrimp in the boiling water for 2 minutes, remove, cool under cold water and shell. Cut the shrimp in half lengthwise and remove the vein. Cut the pork into thin julienne strips.
• In a small bowl, whisk together the sugar, vinegar and salt and two tablespoons of water.
• In a large bowl, combine the pepper, pork, shrimp, squash, mint and coriander. Add the vinegar mixture and the fish sauce and stir well. Divide the mixture between four plates, sprinkle each with peanuts and serve.