spaghetti squash salad

A tangy dressing coats this Spaghetti Squash Salad for a kid-friendly side dish that's allergy-friendly, low-carb, paleo, and has AIP options.

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

spaghetti squash ((approximately 4 cups of flesh))

onion

red pepper ((diced))

yellow pepper ((diced))

basil

tomatoes

olive oil

apple cider vinegar

garlic ((crushed))

oregano

salt

mustard powder ((optional and omit for AIP))

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).

Using a fork, remove the squash's flesh and place in a medium bowl.

Add in all other Salad Ingredients.

Place dressing ingredients in a jar and shake to mix well.

Pour over salad, then toss and serve.

Serve this Spaghetti Squash with Scallion Oil cold or at room temperature, either as an appetizer or a unique side dish.

Spaghetti Squash Salad with Scallion Oil

½ of one large spaghetti squash ((1½ pounds spaghetti squash))

scallions

neutral oil

Sichuan peppercorns

salt ((or

sesame oil

white pepper

MSG ((optional))

Take your lengthwise half of spaghetti squash, and scoop out the seeds. (Set aside the other half for another time or another dish). Set up a steamer with water (either a metal steamer, or a covered wok or pot that will accommodate a large piece of spaghetti squash along with a steaming rack), and bring it to a boil.

Once the water is boiling, steam the hollowed out squash for 12-13 minutes. It’s done once you can poke a fork through (reduce the cooking time if your squash is smaller). The fork should just pierce through the flesh of the squash—don’t oversteam it, as you want it to have a slightly crunchy, crisp-tender texture instead of a mushy texture.

While the squash is cooking, prepare a cold water bath (no need for ice, just use the coldest setting on your tap). Once the spaghetti squash is done steaming, transfer it to the water bath to stop the cooking process and cool it down.

Once it’s cool enough to handle, run a fork around the edges of the spaghetti squash to separate the flesh from the hard skin. Use your fingers to break the chunks apart into strands of spaghetti squash. Then use your hands to squeeze any liquid out of the spaghetti squash—a handful at a time—transferring it to a mixing bowl as you go.

Wash the scallions, and pat them dry. Cut them on a diagonal into 1-inch lengths, separating the white parts from the green parts.

Heat the neutral oil in a small pot over medium low heat. Add the white parts of the scallions and the Sichuan peppercorns. Cook for 10-15 minutes until the oil is fragrant, the scallions are golden, and the peppercorns are a few shades darker. Take care not to burn the aromatics, or the flavor will be bitter. Remove from the heat, and cool.

To the spaghetti squash, add salt, sesame oil, white pepper powder, MSG, the green parts of the scallions. Add the infused oil, pouring it through a fine-meshed strainer or using a slotted spoon to hold back the solids. Mix everything well, cover, and let the flavors meld for 10-15 minutes in the refrigerator before serving. Serve chilled or at room temperature.

I just made this tonight and it was truly something special. I did not expect it to be so good! The squash with the seasonings before the infused oil was amazing too -- the white pepper, salt (and msg), and sesame oil just combined so perfectly, and it almost thrived with no soy sauce (which I considered adding in place of some salt). Then the infused oil was just icing on the spaghetti squash cake. Loved it.

This was very tasty and I will use it again It is a  unique side dish. It did remind me of a jellyfish salad we used to get at a fav Chinese dumpling house which was a casualty of the pandemic. Thanks! I enjoy your recipes and posts.

I cannot wait to try this!  I love spaghetti squash, but I have never known many recipes to enjoy it. I did have one memorable experience with it in the early 00's, at a restaurant in Camino, CA.  That side dish stuck with me.  It was cook spaghetti squash, piled beautifully on a plate with a tangy, creamy, bright white sauce on it.  The sauce was amazing, but I could not place it.  Fast forward to 2019, I was eating at a restaurant locally, that has a fantastic chef.  All the food is local, high quality wild caught and/or organic.  I ordered a sockeye salmon dish with vegetables, in a ber blanc sauce on a bed of polenta.  OMFG, it was delicious, but---the best part:  I FOUND THE SAUCE.  It was a lemony ber blanc sauce on that spaghetti squash from nearly 20 years earlier.  It's crazy how a really good food item can stick with you and live in your memory.  I can't wait to try this, because while that Spaghetti squash with ber blanc sauce is divine, I have felt like a one trick pony with this squash.  And the fact that it can be served cold or room temp, means: BBQ side dish!  I have never prepared spaghetti squash outside of fall/winter.  So I am excited for this. Thank you for bringing it to us.

This is a great recipe!  I wonder if it can be added with jelly fish?  Also, mind if I ask you where do you get your steamer?  Thank you!

Judy, I think this will be an awesome addition to our supper tonight. We planned for your Garlic Sauce on Guy Choy recipe with Beef and Broccolini for the main meal with S/F flat cabbage and dark vinegar on the side. Thanks for so many ideas over the years.

https://content.jwplatform.com/videos/r9rwpDLc.mp4

This Spaghetti Squash Salad with Scallion Oil can serve as an appetizer or a unique side dish. Serve it cold or at room temperature! (Music: Querida/Cornelio/epidemicsound.com)

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