Italian Spaghetti Squash Salad (Vegan + Gluten-Free) – A Mild Twist on Pasta Salad
If you happen to’re searching for a recent and wholesome twist on conventional pasta salad, this Italian Spaghetti Squash Salad is a must-try. Mild, flavorful, and naturally vegan and gluten-free, it options tender spaghetti squash strands tossed with tomatoes, cucumbers, pink onion, olives, capers, and recent basil—all tied along with a vibrant lemon olive oil French dressing. It’s the right gentle dish for lunches, potlucks, or meal prep. With basic Mediterranean flavors and a pasta-like texture, this plant-based salad is a scrumptious, nutrient-packed different to heavier pasta salads.
Spaghetti squash is a superb alternative for pasta in dishes. These golden, crunchy strands of squash can stand in for wheat-based pasta, to create a lower-calorie, gluten-free, plant-based (vegan) salad simply shining with well being advantages. On 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. Simply minimize up a recent 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 a couple of days, because the flavors meld collectively and deepen. This spaghetti squash salad is fabulous served at a summer season picnic or potluck, on a grill day to accompany veggie burgers, or as a easy rustic facet dish for any meal.
Watch me make this recipe on Instagram right here.
Description
This Italian-style Spaghetti Squash Salad is gentle, vegan, and gluten-free! Made with recent veggies, basil, and a lemon French dressing—excellent for summer season.
Roasted Spaghetti Squash:
Salad:
Lemon French dressing:
- 1 giant lemon, juiced
- 1 tablespoon pink wine vinegar
- 2 tablespoons additional virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon oregano, dried
- ¼ teaspoon black pepper
- ¼ teaspoon salt (non-compulsory)
- Preheat oven to 375 F.
- Place spaghetti squash quarters, peel facet down, in a 9 x 13 inch baking dish.
- Cowl 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-compulsory) and pepper.
- Place within the oven, uncovered, and prepare dinner simply till squash is tender, and might be loosened into strands with a fork, and is cooked however not mushy (about 40-50 minutes). Take away from oven and permit to chill.
- In the meantime, put together salad substances by putting tomatoes, cucumbers, bell pepper, onions, olives, pine nuts, and basil in a giant salad bowl.
- Put together French dressing by whisking collectively lemon juice, vinegar, olive oil, garlic, oregano, black pepper, and salt (non-compulsory) 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
- Prepare dinner Time: 40 minutes
- Class: Salad
- Delicacies: Mediterranean, American
Diet
- Serving Measurement: 1 serving
- Energy: 77
- Sugar: 4 g
- Sodium: 90 mg
- Fats: 5 g
- Saturated Fats: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 2 g
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Uncover much more plant-based salads supreme to your summer season celebrations!
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Grilled Corn and Tofu Salad
Roasted Tempeh Summer time Salad
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