Free! - Spaghetti Boat Salad

Ruth Bendkowski Recipe By
  • Cook & Prep: 1 h
  • Serving: 2
  • Contains:

Free! Gluten and Allergen-Free Recipes by Personal Chef Ruth Bendkowski

 

Many of you might know that I’ve been on the SCD diet for many years. It’s one of the most restrictive out there. It’s a must to be creative and come up with new recipes to stay sane...life doesn’t need to be boring because of a diet’s limitations.

 

Note garbanzo beans are not SCD legal but I added them into this recipe for that added protein punch.  Sriracha as well is not SCD legal. Even though I enjoy this recipe without these ingredients, if they’re permissible for you, enjoy them.

Ingredients (14)

Main ingredients

Start Cooking

Prepare the Salad

  1. Preheat oven to 350ºF.

  2. Using a sharp knife, cut open spaghetti squash and remove the seeds. Drizzle with oil and season with salt and pepper. Place, skin side up, on a baking sheet, and bake for 35–45 minutes. The spaghetti squash is ready when you can press on it and it feels soft. Let cool.

  3. When squash is cool enough to handle, use a fork to pull out the spaghetti-like strands and place in a bowl. Be careful not to pierce the skin of the flesh.

  4. In a bowl, combine garbanzo beans, red pepper, red onion, and cucumbers. Add garlic, salt, pepper, and spaghetti squash strands. Combine feta cheese with basil and add to the vegetables. Divide mixture between the two spaghetti bowls.

  5. Prepare eggs sunny-side up style and place on top of salads. Drizzle with sriracha sauce and garnish with parsley.

Credits

Photo by Esti Photography.

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