Italian Spaghetti Squash Salad (Vegan + Gluten-Free) – A Light Twist on Pasta Salad
If you’re searching for a contemporary and healthy twist on conventional pasta salad, this Italian Spaghetti Squash Salad is a should-strive. Light, flavorful, and naturally vegan and gluten-free, it options tender spaghetti squash strands tossed with tomatoes, cucumbers, pink onion, olives, capers, and contemporary basil—all tied along with a brilliant lemon olive oil French dressing. It’s the proper mild dish for lunches, potlucks, or meal prep. With traditional Mediterranean flavors and a pasta-like texture, this plant-based mostly salad is a scrumptious, nutrient-packed various to heavier pasta salads.
Spaghetti squash is a superb alternative for pasta in dishes. Those golden, crunchy strands of squash can stand in for wheat-based mostly pasta, to create a decrease-calorie, gluten-free, plant-based mostly (vegan) salad simply shining with well being advantages. In this Mediterranean impressed, colourful salad, easy roasted spaghetti squash is tossed with tomatoes, cucumbers, bell peppers, onions, olives, pine nuts, and basil, with a zesty lemon French dressing. Just lower up a contemporary spaghetti squash into fourths, scoop out the seeds, and roast. Then cool it and fluff it into strands with a fork. Then combine in that attractive, colourful combo of veggies and dressing to create a powerfully scrumptious salad. This salad is stuffed with fiber, nutritional vitamins, minerals, and phytochemicals, due to these brightly coloured greens. Plus, it holds up effectively within the fridge for just a few days, because the flavors meld collectively and deepen. This spaghetti squash salad is fabulous served at a summer time picnic or potluck, on a grill day to accompany veggie burgers, or as a easy rustic aspect dish for any meal.
Watch me make this recipe on Instagram right here.
Description
This Italian-style Spaghetti Squash Salad is mild, vegan, and gluten-free! Made with contemporary veggies, basil, and a lemon French dressing—good for summer time.
Roasted Spaghetti Squash:
Salad:
Lemon Vinaigrette:
- 1 giant lemon, juiced
- 1 tablespoon pink wine vinegar
- 2 tablespoons further virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon oregano, dried
- ¼ teaspoon black pepper
- ¼ teaspoon salt (non-obligatory)
- Preheat oven to 375 F.
- Place spaghetti squash quarters, peel aspect down, in a 9 x 13 inch baking dish.
- Cover the underside of the dish with ½-inch of water. Drizzle 1 teaspoon olive oil over the floor of the squash, and sprinkle with salt (non-obligatory) and pepper.
- Place within the oven, uncovered, and cook dinner simply till squash is tender, and will be loosened into strands with a fork, and is cooked however not mushy (about 40-50 minutes). Remove from oven and permit to chill.
- Meanwhile, put together salad substances by putting tomatoes, cucumbers, bell pepper, onions, olives, pine nuts, and basil in a giant salad bowl.
- Prepare French dressing by whisking collectively lemon juice, vinegar, olive oil, garlic, oregano, black pepper, and salt (non-obligatory) in a small bowl.
- When squash has cooled to the contact, flake off strands of spaghetti squash with a fork into the salad bowl, till all squash has been faraway from peel. Gently combine collectively salad. Drizzle with French dressing and toss gently till it’s distributed.
- Serve instantly, or chill till serving time.
- Makes about 10 servings (3/4 cups every).
- Prep Time: 22 minutes
- Cook Time: 40 minutes
- Category: Salad
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 serving
- Calories: 77
- Sugar: 4 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 2 g
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