Spaghetti Squash Salad - low carb, gluten-free, AIP

Name: Spaghetti Squash Salad - low carb, gluten-free, AIP
Ingredients: 1 medium spaghetti squash ((approximately 4 cups of flesh)); 1 small red onion ((diced)); 1 red pepper ((diced)); 1 yellow pepper ((diced)); 1/4 cup fresh basil ((or 1 tablespoon dried)); 1/2 cup sun-dried tomatoes ((reconstituted and chopped)); 1/4 cup olive oil; 1/4 cup apple cider vinegar; 2-3 cloves garlic ((crushed)); 1 1/3 teaspoons dried oregano; 1/2 teaspoon salt; 1/2 teaspoon mustard powder ((optional and omit for AIP))

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wholenewmom.com

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Servings: 6

spaghetti squash salad

Instructions

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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.

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