Italian Spaghetti Squash Salad

Spaghetti squash is the ultimate low-carb, low-calorie, and gluten-free substitute for regular wheat pasta. In this tasty vegan salad, tender strands of spaghetti squash are tossed with a flavorful assortment of Italian-inspired ingredients.
Spaghetti squash is the ultimate low-carb, low-calorie, and gluten-free substitute for regular wheat pasta. In this tasty vegan salad, tender strands of spaghetti squash are tossed with a flavorful assortment of Italian-inspired ingredients.

Italian Spaghetti Squash Salad

Serves 4

Ingredients:

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• 1 medium to large spaghetti squash

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• 3 tablespoons olive oil

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• 1 tablespoon balsamic vinegar or more to taste

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•  1/4 cup thinly sliced red onion

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• 1/2 cup diced roasted red peppers

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• 1/2 cup sliced, pitted Kalamata olives

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• 1/4 cup finely shredded fresh basil

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• 2 tablespoons finely grated lemon zest

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• Salt and freshly ground black pepper to taste

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• 1/4 cup lightly toasted pine nuts

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• Sprinkling of dried Italian seasoning

Directions:

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1. Preheat oven to 400 degrees F.

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2. Prick squash all over with a fork and place in a baking dish. Bake for 40 minutes or until squash is soft when squeezed.

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3. Set squash on a cutting board and let cool enough to handle. Use a sharp knife to cut squash in half lengthwise.

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4. Scoop seeds out of squash then use a large fork to shred the squash into a large mixing bowl.

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5. Add olive oil, vinegar, onion, peppers, olives, basil, and lemon zest, tossing to coat. Season with salt and pepper.

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6. If you want to serve warm, immediately garnish with pine nuts and Italian seasoning. If you prefer a chilled salad, refrigerate for a few hours, garnishing with pine nuts and seasoning right before serving.

Cook’s note: You can also garnish with a sprinkling of vegan cheese or nutritional yeast to give this vegan salad a cheesy flavor.

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