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Related recipes: In Great Taste, Low-Carb, Low-Sodium, Nuts and Seeds, Salads, Side Dishes, Soups/Salads, Summer, Summer Squash, Vegetables, Vegetarian
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.
Yield: 4 servings
1 medium spaghetti squash
extra-virgin olive oil
kosher salt and freshly ground black pepper
1/2 cup hazelnuts
2 Tbs (30 ml) hazelnut oil
2 Tbs (30 ml) 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.
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.
Copyright © 2005 by Evelyn H. Lauder
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
