Crisp Fall Spaghetti Squash Salad
Who doesn’t LOVE spaghetti squash?! Just as all of those delish summertime fruits and veggies are going out of season, here comes the spaghetti squash in early fall to save the day. Not only is it a satisfyingly sweet and deliciously crunchy veggie, it’s also a great gluten free noodle substitute (or low carb substitute, depending on your diet of choice). But – I’m not going to simply cover it in red tomato sauce and call it pasta. There is so much more we can get out of this amazing veggie.
What you’ll need:
1 Small – Medium spaghetti squash – cooked and shredded (should yield about 2 cups)
½ head of Shredded cabbage (should yield about 2 cups)
1 cup chopped organic celery
2 cups lentils (cooked)
½ cup pomegranate seeds
¼ cup chopped raw organic hazelnuts
¼ cup chopped raw organic pecans
1 cup organic chickpeas (raw sprouted are preferable)
¼ cup dried unsweetened organic cherries
Handful of chopped parsley
Celtic sea salt (to taste)
Black pepper (to taste)
3 tablespoons coconut oil
Preheat the oven to 450 degrees. Cut the squash in half and scrape out seeds. Place flesh side down on an oven tray and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle. When squash is cool, using a fork, scrape the strands of squash from the inside of the skin. Set aside and let cool further.
In a medium bowl add celery, lentils, pomegranate seeds, cashews, pecans, chickpeas and cherries. Toss and mix well.
In a large bowl mix spaghetti squash, cabbage, coconut oil, juice of 1 lemon, salt and pepper. Add mixture from medium bowl and combine until well mixed.
Recipe makes 3-4 servings, depending if you eat it as a main dish or a side. Most spaghetti squashes are large enough to double the recipe above. The salad keeps well for several days in the fridge, so it’s a great staple to have ready to go at all times!