This spaghetti squash salad is a wonderful winter side dish. I like to drizzle it with a slightly spicy coconut curry dressing and top it with sliced sweet peppers and sunflower seeds! So good!
Ingredients
1spaghetti squash, cooked and cooled
4-5sweet peppers, sliced thin
¼cupsunflower seeds
Fresh cilantro, garnish
Coconut Curry Dressing:
1cupcoconut milk
1tbsppeanut butter
1tbspsoy sauce
1-2teaspoonsyellow curry paste
1tablespoonhoney
½lime, juice only
1teaspoonsesame oil
Instructions
To microwave the spaghetti squash, cut the squash in half with a large knife, through the ends of the squash. Turn the squash cut-side down in a microwave-safe dish and poke a bunch of holes in the squash with a knife or fork. Fill the dish about 1/2 inch full of water, just to create some steam. Microwave the squash for about 10 minutes on high. Repeat with second half of the squash.
When squash is done in the microwave it should be very tender. A fork should easily go into the squash. If you feel resistance, then microwave for another 2 minutes. When squash is done, flip it cut-side up and let it cool for at least five minutes.
Meanwhile, whisk together dressing ingredients. Taste and adjust flavors to your liking.
Use a spoon to scoop out the seeds from the squash. Then use a fork to shred the squash into thin, spaghetti strands. Move all the spaghetti squash strands to a bowl and toss with 1/4 cup of the dressing. Gently toss.
Spread spaghetti squash out on a serving plate and top with sliced sweet peppers and sunflower. Then drizzle with dressing and garnish with cilantro. Serve immediately or chill and serve within a few hours.
For longer storage, don’t dress the squash until right before serving.