Cold Spaghetti Squash Salad with Lemon and Herbs
Spaghetti squash serves as the "noodles" in this lemony pasta salad.
Servings: 2 servings
- 1 spaghetti squash 2-3 pounds
- 1 cucumber chopped
- Handful parsley chopped
- 1 scallion chopped
- Handful dill chopped
- ½ lemon juiced
- Sea salt and pepper
Preheat oven to 400. Slice the squash in half and scoop out the seeds. Place the squash in a roasting pan cut side down. Cook the squash for 30-45 minutes. The squash is done when it is tender. Remove from oven and let cool.
Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest "noodles."
In a large bowl place the spaghetti squash “noodles” and add remaining vegetables and herbs. Top with lemon juice, salt and pepper, toss and serve.