Spaghetti Squash Salad
The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a light stand-in for pasta lovers. I often substitute it for pasta with my Tomato Sauce. For this spaghetti squash salad, take one more step and add nuts. Serve on its own or as "garden past" or with some shaved pecorino cheese.
- 1 medium spaghetti squash
- extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 1/2 cup hazelnuts
- 2 Tbs hazelnut oil
- 2 Tbs pure maple syrup (optional)
- Preheat the oven to 350°F (180°C). Cut the squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place, cut side down, in a large baking dish. Bake for 45 minutes, or until the strands may be loosened easily with a fork and the sides are soft when squeezed.
- Put the hazelnuts in a medium skillet over low heat and toast until golden brown. Allow to cool. Place in a kitchen towel and rub to remove loose skins. Chop into large pieces.
- Let the squash stand until cool enough to handle. Using a fork, scrape the squash strands into a large bowl. Add the hazelnuts and hazelnut oil, drizzle with the maple syrup, if using, and toss to serve.
Copyright © 2005 by Evelyn H. Lauder
Serving Suggestion: I frequently use spaghetti squash in place of real spaghetti as an accompaniment to chicken, veal, or fish. It is terrific with tomato sauce.
Calories from Fat 136 (82%)
(24%)Total Fat 16g
(6%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Total Carbohydrate 6g
(6%)Dietary Fiber 1g
Sugar Alcohols 0g
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