Spaghetti Squash Veggie Salad Recipe

Spaghetti Squash Veggie Salad Recipes

Ingredients :

1 small spaghetti squash

1/2 cup pearl barley

1 red bell pepper, cut into 1 inch julienne

5 green onions, sliced on the diagonal

1 cup snow peas, sliced on the diagonal into bite sized pieces

2 cups corn, fresh or frozen

1 red chili pepper, seeded and minced

1/3 cup balsamic vinegar

3 tbsp olive oil

2 tbsp finely chopped sun dried tomatoes

3 cloves garlic, crushed

1 tsp cumin

1/2 tsp coriander

1/4 tsp black pepper

1 head romaine lettuce

chopped cilantro, for garnish

black mustard seeds, for garnish

cherry tomatoes, for garnish

Method :

Cut the spaghetti squash in half and scoop out the seeds with a spoon. Steam the squash in a covered pot until it is just tender when pierced with a fork, about 25 minutes. There should still be a little bit of resistance when you test the squash. It is important not to overcook it. Chill the squash, then tease the strands apart with a fork.

Rinse the barley and simmer it in 2 cups of water until it is tender, about 25 minutes. Rinse with cold water and drain completely. Place it in a large bowl with the bell pepper, green onions, snow peas, corn, and chili peppers. Toss to mix.

Combine the vinegar, olive oil, sun-dried tomatoes, garlic, cumin, coriander, and black pepper in a small bowl. To assemble the salad, shred enough of the romaine lettuce to cover each plate generously. Top with about 3/4 cup of the spaghetti squash, and about 1 cup of the vegetable mixture. Pour the dressing over the salad and garnish with chopped cilantro, black mustard seeds, and 1 or 2 cherry tomatoes.

Spaghetti squash is a delicious alternative to pasta. If cooked just right, it can be used in any recipe that calls for spaghetti.

Serves 6-8

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