If you haven’t yet discovered the wonder of spaghetti squash, then you’re missing out on a fabulous alternative to “pasta.” Spaghetti squash is naturally low in calories and carbohydrates; is full of antioxidants, vitamins, and minerals; stores easily for long periods; and possesses a fiber-filled flesh that behaves a lot like noodles (in the good ways).
Even better, the fiber in spaghetti squash is good for keeping our digestive system healthy and can aid in weight loss. Spaghetti squash also provides us with vitamin C, vitamin A, B-complex vitamins, and smaller amounts of zinc, copper, calcium, and phosphorus.
While you may be used to eating this faux pasta while it’s hot and served with some sort of marinara-like sauce, this spaghetti squash salad offers you some spice—both in terms of how it’s prepared and that it contains a littles red pepper.
This spaghetti squash salad can be served at room temperature or as a cold salad after some time in the refrigerator. That also means you can make a batch and pack it for a few lunches or have your dinner side-dishes ready for a busy week.
Sun-Dried Tomato and Spaghetti Squash Salad
Time: 60 minutes
Note: where your food comes from matters. Whenever possible, choose organic ingredients and purchase responsibly raised animal products (i.e. grass-fed beef, free-range chicken, hormone-free dairy, etc.)