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Recipe by Tova Lowenthal

Spaghetti Squash Salad

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Spaghetti Squash Salad
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Egg
1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb - No Refined Sugar

This recipe may sound a little interesting at first, but don’t get scared off. It’s not your typical lettuce-and-pepper, but it’s a great combination. Your family may really enjoy this change.

Ingredients

Salad

  • 1 medium spaghetti squash

  • 1 red pepper, diced

  • 4 sour pickles, diced

  • 1 medium red onion, diced

Dressing

Directions

Prepare the Spaghetti Squash Salad

1.

Cut the squash in half and scoop out the pits. Spray a pan with oil spray and place the squash facedown. Bake at 350 degrees Fahrenheit, covered, for 45 minutes. Do not overbake or it will get too mushy.

2.

Remove squash from the oven and allow to cool.

3.

With a fork, scrape out the strands from the squash. Add pepper, pickles, and onion. Mix in the mayonnaise, pickle juice, salt, and pepper.

4.

Serve cold or at room temperature.

About:

Photography and Styling by Faigy Murray www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

easy prep healthy low carb quick-and-easy sugar free Tova Lowenthal
Spaghetti Squash Salad

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