Description
This light, colorful, delicious, Mediterranean-inspired salad uses spaghetti squash instead of pasta; combined with tomatoes, cucumbers, bell pepper, olives, and basil, with a zesty lemon vinaigrette, this gluten-free, vegan, Spaghetti Squash Salad with Basil and Tomatoes is packed with nutrition.
Ingredients
Roasted Spaghetti Squash:
- 1 medium (about 3 pounds) spaghetti squash, quartered, seeds removed
- Water
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon salt (optional)
- ¼ teaspoon black pepper
Salad:
- 4 small (3 ounces each) tomatoes, chopped
- 1 small (5 ounces) cucumber, unpeeled, chopped
- ½ medium bell pepper, chopped
- ½ medium red onion, sliced
- ½ cup olives, pitted, drained
- ¼ cup pine nuts
- 1 cup fresh basil leaves, chopped
Lemon Vinaigrette:
- 1 large lemon, juiced
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon oregano, dried
- ¼ teaspoon black pepper
- ¼ teaspoon salt (optional)
Instructions
- Preheat oven to 375 F.
- Place spaghetti squash quarters, peel side down, in a 9 x 13 inch baking dish.
- Cover the bottom of the dish with ½-inch of water. Drizzle 1 teaspoon olive oil over the surface of the squash, and sprinkle with salt (optional) and pepper.
- Place in the oven, uncovered, and cook just until squash is tender, and can be loosened into strands with a fork, and is cooked but not mushy (about 40 minutes). Remove from oven and allow to cool.
- Meanwhile, prepare salad ingredients by placing tomatoes, cucumbers, bell pepper, onions, olives, pine nuts, and basil in a large salad bowl.
- Prepare vinaigrette by whisking together lemon juice, vinegar, olive oil, garlic, oregano, black pepper, and salt (optional) in a small bowl.
- When squash has cooled to the touch, flake off strands of spaghetti squash with a fork into the salad bowl, until all squash has been removed from peel. Gently mix together salad. Drizzle with vinaigrette and toss gently until it is distributed.
- Serve immediately, or chill until serving time.
- Makes about 10 servings (3/4 cups each).
- 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