SUMMER SPAGHETTI SQUASH SALAD | THM S OR FP, LOW CARB

“Spaghetti squash is a fantastic substitute for carb-laden regular pastas. My Summer Spaghetti Squash Salad combines your favorite flavors of summer — tomatoes, cucumbers, and fresh basil — with a tangy vinaigrette and a bit of goat cheese."

- Oh Sweet Mercy

Spaghetti Squash

Main Ingredient:

Ingredients:

SALAD – cooked spaghetti squash – chopped mini cucumbers – cherry tomatoes – red onion, chopped – bell pepper, chopped – fresh basil leaves, chiffonade – goat cheese crumbles, feta, or parmesan for garnish – fresh chives, snipped or chopped

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Ingredients:

VINAIGRETTE – olive oil – lemon  – raw ACV (apple cider vinegar) – cloves fresh garlic, minced or pressed – high mineral salt – ground black pepper

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SUMMER SPAGHETTI SQUASH SALAD | THM S OR FP, LOW CARB

Yield

4 CUPS

course

DINNER, LUNCH

Time

1 HOUR  20 MINUTES

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1. Place spaghetti squash in a colander or fine mesh strainer to drain, putting a heavy plate or bowl or other weight on top to help squeeze out as much liquid as possible.

INSTRUCTIONS

2. Meanwhile, chop your veggies and herbs. To chiffonade basil, stack several leaves and roll into a little bundle. Use a very sharp knife to slice the bundle into little ribbons.

INSTRUCTIONS

3. Whisk together the oil, lemon juice, ACV, garlic, salt, and pepper.

INSTRUCTIONS

4. Add the strained spaghetti squash, chopped veggies and herbs, and vinaigrette into a mixing bowl. Mix well.

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5. For best flavor, allow to chill at least 1 hour.

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6. Give the salad a good stir then garnish with cheese if desired before serving.

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7. Keep covered in the refrigerator for up to a week.

INSTRUCTIONS

Enjoy!

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