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Step 1
Slice squash in half, lengthwise, and remove the fibrous strings and seeds. Brush with olive oil and season with salt and pepper. Place facedown on a foil–lined baking sheet. Bake at 400° F for 30-40 minutes or until the squash pulls apart in “spaghetti” strings. Cool. Alternatively, cook the spaghetti squash in a Pressure Cooker for a much faster (and cooler) alternative (see notes above).
Step 2
Using a fork, remove the squash's flesh and place in a medium bowl.
Step 3
Add in all other Salad Ingredients.
Step 4
Place dressing ingredients in a jar and shake to mix well.
Step 5
Pour over salad, then toss and serve.