Spaghetti Squash Summer Salad
I like the Marzetti lemon dressing, though you can try others, or you can make your own lemon dressing. Lemon really sets off the flavor.
I grew my own chocolate mint. You may choose another fresh mint if desired.
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- 1 medium
- spaghetti squash, prepared
- 3-4 oz
- marzetti basic lemon salad dressing
- 1 medium
- cucumber, diced
- 1/4 c
- assorted sweet bell peppers, diced
- 1 Tbsp
- chocolate mint, cut into small pieces
1Cover spaghetti squash with water. Place lid on pot. Boil spaghetti squash until tender
2In the meantime, seed and dice cucumber and pepper
3Cut chocolate mint leaves from stems. Cut leaves into small pieces
4When spaghetti squash is cooked, cut in half and remove seeds - discard. Take a fork and separate strands by pulling fork tines through the meat of the squash. Discard the squash rind. Place the squash strands into a serving bowl.
5Add the diced cucumber, and diced pepper(s). Stir thoroughly.
6Add salad dressing. Stir into the spaghetti squash mixture.
7Stir in the cut mint leaves.
8Chill salad, stir completely and serve.