spaghetti squash summer salad
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.
prep time
30 Min
cook time
1 Hr
method
Stove Top
yield
3-4 as main dish, 4-6 as side dish
Ingredients
- 1 medium spaghetti squash, prepared
- 3-4 ounces marzetti basic lemon salad dressing
- 1 medium cucumber, diced
- 1/4 cup assorted sweet bell peppers, diced
- 1 tablespoon chocolate mint, cut into small pieces
How To Make spaghetti squash summer salad
-
Step 1Cover spaghetti squash with water. Place lid on pot. Boil spaghetti squash until tender
-
Step 2In the meantime, seed and dice cucumber and pepper
-
Step 3Cut chocolate mint leaves from stems. Cut leaves into small pieces
-
Step 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.
-
Step 5Add the diced cucumber, and diced pepper(s). Stir thoroughly.
-
Step 6Add salad dressing. Stir into the spaghetti squash mixture.
-
Step 7Stir in the cut mint leaves.
-
Step 8Chill salad, stir completely and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Healthy
Keyword:
#Vegan
Keyword:
#spaghetti squash
Keyword:
#healthy
Keyword:
#vegetarian
Ingredient:
Vegetable
Diet:
Vegan
Diet:
Low Fat
Diet:
Low Sodium
Diet:
Low Carb
Culture:
American
Category:
Salads
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes