Cold Spaghetti Squash Salad with Lemon Basil Dressing
Its light flavor, texture, and refreshing taste is a reminder of a warm sunny day. My cold spaghetti squash salad with lemon basil dressing is like a delicious pasta salad but better! This recipe is not only quick and easy, it’s elegant and perfect for spring or summer party. Serve with grilled chicken or shrimp.
Ingredients
- 1 Spaghetti squash 2-3 pounds
- 1 cucumber peeled & chopped
- 1/4 - 1/2 cup Handful of parsley chopped
- 1-2 tbsp scallions chopped
- 1/4 - 1/2 cup Handful of fresh basil chopped
- 1/2 lemon juiced
- 1 tsp Sea salt & pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Slice squash in half and scoop out the seeds. Place in a roasting pan, flesh-side down and cook for 30-45 minutes. The squash is done when it is tender.
- Remove from oven and allow to cool.
- Using a fork, gently pull the flesh away from the peel. The strands wrap around the squash horizontally - so "rake" your fork in the same direction as the strands to make the longest "noodles."
- In a large bowl, place the squash noodles and add remaining vegetables and herbs. Top with Lemon Basil Dressing and serve.
- Lemon Basil Dressing:
- Place the following ingredients in a Mason jar, apply lid and shake vigorously until well-blended. Adjust seasonings to your preference:
- Fresh lemon juice
- teaspoon finely grated lemon zest
- Chopped fresh basil
- Extra-virgin olive oil or flaxseed oil
- Sea salt & pepper to taste
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