Cold Spaghetti Squash Salad

In the ever-evolving landscape of healthy eating, spaghetti squash has emerged as a versatile and nutritious ingredient that can elevate any dish. This unique vegetable, known for its stringy flesh that resembles traditional pasta, has captured the hearts of health enthusiasts and culinary adventurers alike. The growing trend of incorporating vegetables into salads not only enhances their nutrition but also adds a burst of flavor and creativity to our meals. As we embrace the warmer months, the refreshing cold spaghetti squash salad stands out as an ideal choice for picnics, gatherings, or meal prep, bringing a delightful twist to your dining experience.

Discover the refreshing cold spaghetti squash salad, a delicious and nutritious twist on traditional salads. This vibrant dish combines the unique texture of spaghetti squash with fresh vegetables like cherry tomatoes, cucumbers, and bell peppers, all tossed in a zesty olive oil-based dressing. Perfect for picnics, gatherings, or meal prep, it's low in calories and packed with vitamins, making it an ideal choice for those seeking healthy, flavorful options. Enjoy a satisfying meal that enhances your well-being while tantalizing your taste buds!

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Ingredients

1 medium spaghetti squash

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 bell pepper (any color), diced

1/4 red onion, thinly sliced

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

1/4 cup black olives, sliced (optional)

Salt and pepper to taste

For the Dressing:

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced

1/2 teaspoon dried oregano

Salt and pepper to taste

Instructions

Prepare the Spaghetti Squash:

- Preheat your oven to 400°F (200°C).

- Cut the spaghetti squash in half lengthwise and scoop out the seeds.

- Brush the insides with a little olive oil and sprinkle with salt. Place cut-side down on a baking sheet lined with parchment paper.

- Roast for 30-40 minutes, or until the flesh is tender and easily separates into strands with a fork. Let it cool completely.

Make the Dressing:

- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined. Taste and adjust the seasonings if necessary. Set aside.

Prepare the Salad Base:

- Once the spaghetti squash has cooled, use a fork to scrape out the flesh into a large mixing bowl, creating spaghetti-like strands.

- Add the cherry tomatoes, diced cucumber, bell pepper, red onion, fresh parsley, and black olives (if using) to the bowl with the spaghetti squash.

Combine and Serve:

- Drizzle the dressing over the salad and toss gently to combine, ensuring that all ingredients are coated evenly.

- If using, sprinkle the feta cheese on top as a finishing touch.

- Season the salad with additional salt and pepper to taste.

Chill and Serve:

- Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld.

- Serve chilled as a refreshing side dish or light main course.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4