Side dishe for 4
Spaghetti Squash Salad
Roasted spaghetti squash cools into a salad with herbs, vegetables, cashews, and a tangy coconut lime dressing.
$2.32per serving $$
60 minstart to table
4servings
Ingredients
- 1 spaghetti squash
- 1/2 cup cilantro leaves
- 1/4 cup mint
- 1 whole serrano pepper
- 1/2 red onion
- 4 green onions
- 3/4 cup cashews
- 1 whole lime
- 1 tbsp vegetable oil
- 3 cloves garlic
- 1 small serrano pepper
- 2 tsp fresh ginger
- 3 tbsp fish sauce
- 2 tbsp light brown sugar
- 1 tsp rice vinegar
- 1/2 cup coconut milk
- 3 tbsp lime juice
Steps
- Heat the oven to 400 F, halve the squash, remove the seeds, and place it cut-side down on a baking sheet.
- Roast the squash for 35 to 40 minutes, until the flesh separates easily into strands.
- Whisk the garlic, ginger, fish sauce, brown sugar, rice vinegar, coconut milk, lime juice, and oil in a bowl.
- Slice the cilantro, mint, serrano peppers, red onion, and green onions while the squash roasts.
- Cool the squash for 10 minutes, scrape it into strands, and toss it with the vegetables and dressing.
- Top the salad with cashews and lime, then chill or serve at room temperature.
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