Spaghetti Squash Salad
Serves: 4
The flesh of spaghetti squash, when cooked, comes out like
strands of cooked spaghetti and makes a light stand-in for pasta lovers. I often substitute it
for pasta with my Tomato Sauce. For this spaghetti squash salad, take one more step and add
nuts. Serve on its own or as "garden past" or with some shaved pecorino cheese.
Calorie: 250, Proteins: 4 g, Total Fat: 20 g, Fiber: 1 g.
Preparation
Preheat the oven to 350°F (180°C). 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.