Penn Herb Wellness Guide
Spaghetti Squash Salad
Ingredients
- 1 medium spaghetti squash
- extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 1/2 cup hazelnuts
- 2 Tbs hazelnut oil
- 2 Tbs pure maple syrup (optional)
Directions
- Preheat the oven to 350F (180C). Cut the squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place, cut side down, in a large baking dish. Bake for 45 minutes, or until the strands may be loosened easily with a fork and the sides are soft when squeezed.
- Put the hazelnuts in a medium skillet over low heat and toast until golden brown. Allow to cool. Place in a kitchen towel and rub to remove loose skins. Chop into large pieces.
- Let the squash stand until cool enough to handle. Using a fork, scrape the squash strands into a large bowl. Add the hazelnuts and hazelnut oil, drizzle with the maple syrup, if using, and toss to serve.
Serving Suggestion: I frequently use spaghetti squash in place of real spaghetti as an accompaniment to chicken, veal, or fish. It is terrific with tomato sauce.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.