Spaghetti Squash Salad Recipe

Name: Spaghetti Squash Salad
Prep time: 135M
Cook time: 45 min
Total time: 180 min
Yield: 6
Ingredients: 5 Cooked Spaghetti Squash; 0.25 Extra Virgin Olive Oil; 4 Scallions or Spring Onions; 0.25 Parsley; 0.25 Cilantro (Coriander); 0.5 Salt; 0.25 Black Pepper

7.1g
Net Atkins Count ^TM

Prep Time: 135 Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 1
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.1g

Protein

12.5g

Fat

2.3g

Fiber

146.7cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

5 cup Cooked Spaghetti Squash
0 1/4 cup Extra Virgin Olive Oil
4 medium (4-1/8" long) Scallions or Spring Onions
0 1/4 cup Parsley
0 1/4 cup Cilantro (Coriander)
0 1/2 tsp Salt
0 1/4 tsp Black Pepper

DIRECTIONS

Before beginning this recipe, prepare spaghetti squash. You will need about a 2-2.5 lb squash. Prick the squash in several places and bake 45 minutes until tender in a preheated 400°F oven. Allow to cool slightly; cut in half, lengthwise; and scoop out seeds and discard. Pull out squash strands from each side with a fork. Transfer to a bowl to cool. Alternatively, cut the squash in half, remove the seeds, place cut-side down on a microwaves safe plate and heat on high heat for 5 minutes at a time checking in between heatings to see when it has fully cooked through (about 10-15 minutes).

Whisk the olive oil with the green onions, parsley, cilantro, salt, and pepper. Pour over baked, cooled squash; toss until well combined.
Refrigerate 2 hours for flavors to blend.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.