This Spaghetti Squash Salad is tossed in a tangy dressing for a easy healthy side dish that's a cinch to make and guaranteed to please. It's allergy-friendly, low-carb, paleo, and even AIP options.
I'm a busy mom, so I am always on the hunt for quick and easy recipes….and for new things to shake up our mundane meals. This Summer Spaghetti Squash Salad totally fits the bill.
It's easy to throw together, tastes amazing, and if you cook your spaghetti squash in a pressure cooker (I LOVE my pressure cookers), or crock pot, then you can make this dish without heating the kitchen up at all. And since the temps where I live are hitting 90 degrees this weekend, you can bet I won't be heating up the oven — no way!
This recipe comes from my dear friend, Candace, who used to write at Candida-Free Candee. Her blog is gone, but her fabulous recipe lives on.
My youngest danced around the kitchen after eating this, singing “This is the BEST! This is the Best!”
He said that this is the best dish I have ever made, next to My Most Requested Recipe — Pakistani Kima (Ground Beef Curry), and I think I agree.
In fact, it's quite addictive.
Me and Spaghetti Squash
Spaghetti squash is kind of a funny thing to get personal about, but — here goes.
I've always had a love – hate relationship with spaghetti squash.
I love that it's low carb, and I love thinking about how good it's going to taste when I put some salt and olive oil or butter, or spaghetti sauce on it, but then……well, once I cook it, I quickly get sick of it.
First of all, I buy too much of it. But secondly, I don't have any fantabulous recipes for the thing.
I tend to buy a lot of it when it's on sale (especially if I can find it for a really really low price), thinking that I will cook a bunch of this amazing low carb pasta, and then freeze it for future eating, but I never do it.
What happens instead is that I end up making the spaghetti squash, and really enjoying it…
For about 1. meal. total.
Then I am stuck. In a big Spaghetti Squash Rut.
For some reason, I get really tired of it quickly and end up trying to slug it down, and not doing very good job of it.
Not to mention the fact that it's hard to cut it — and hard to cook it.
I know — you can cook it in the oven, but I really don't like heating the oven up just for a lone squash, and cooking a spaghetti squash in the oven takes a LONG time.
At least I've had a good solution for the cooking part for a long time.
The pressure cooker.
- You can use 1/2 cup dried mixed peppers instead of the peppers, or for AIP, use approximately 2 cups more onion instead of peppers.
- If you would like to make your own sun-dried tomatoes, see Homemade Sun-Dried Tomatoes. Otherwise, purchase an organic variety without additives. Omit for AIP.
Spaghetti Squash Salad - low carb, gluten-free, AIP
- 1 medium spaghetti squash (approximately 4 cups of flesh)
- 1 small red onion (diced)
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- 1/4 cup fresh basil (or 1 Tbsp dried)
- 1/2 cup sun-dried tomatoes (reconstituted and chopped)
- Slice squash in half, lengthwise, and remove the fibrous strings and seeds. Brush with olive oil and season with salt and pepper. Place facedown on a foil–lined baking sheet. Bake at 400° F for 30-40 minutes or until the squash pulls apart in “spaghetti” strings. Cool. Alternatively, cook the spaghetti squash in a Pressure Cooker for a much faster (and cooler) alternative.
- Using a fork, remove the squash's flesh and place in a medium bowl.
- Add in all other Salad Ingredients.
- Place dressing ingredients in a jar and shake to mix well.
- Pour over salad, then toss and serve.