Spaghetti Squash Summer Salad

Mary Gelfond

By
@mary4361beth

This is a great refreshing vegan dish or can be served as a side dish.
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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Rating:

Serves:

3-4 as main dish, 4-6 as side dish

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

1
Cover spaghetti squash with water. Place lid on pot. Boil spaghetti squash until tender
2
In the meantime, seed and dice cucumber and pepper
3
Cut chocolate mint leaves from stems. Cut leaves into small pieces
4
When 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.
5
Add the diced cucumber, and diced pepper(s). Stir thoroughly.
6
Add salad dressing. Stir into the spaghetti squash mixture.
7
Stir in the cut mint leaves.
8
Chill salad, stir completely and serve.

About this Recipe

Course/Dish: Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegan, Low Fat, Low Sodium, Low Carb
Other Tag: Healthy