2 Tbsp pumpkin seeds, dry toasted (no oil) until golden and fragrant
2 Tbsp sunflower seeds, dry toasted (no oil) until golden and fragrant
Dressing
2 Tbsp olive oil
1 Tbsp apple cider vinegar
Salt and pepper
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a roasting pan or baking tray with baking paper
2
Rub the cut-side of the spaghetti squash half (seeds removed) and sprinkle with salt and pepper. Place the squash half cut-side down onto the line tray or pan
Roast the squash half for about 30 minutes or until the flesh inside is soft and tender, leave to cool until warm
3
Scoop the spaghetti squash flesh out of the skin and place into a salad bowl. Use a fork to separate the “spaghetti” strands
4
To the salad bowl, add the bell pepper, spinach, arugula, parsley, pumpkin seeds and sunflower seeds, toss to combine
5
In a small bowl or cup, combine the dressing ingredients, taste and add more seasoning as required
6
Right before serving, pour the dressing over the salad and toss to combine
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories205
% Daily Value *
Total Fat16.1g21%
Total Carbohydrate13.8g6%
Protein3.5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Roasted spaghetti squash
½ spaghetti squash, seeds removed
1 Tbsp olive oil
Salt and pepper
Salad
1 red bell pepper, cut into small pieces
¼ red onion, finely chopped
2 cups baby spinach
2 cups arugula
½ cup finely chopped parsley
2 Tbsp pumpkin seeds, dry toasted (no oil) until golden and fragrant
2 Tbsp sunflower seeds, dry toasted (no oil) until golden and fragrant
Dressing
2 Tbsp olive oil
1 Tbsp apple cider vinegar
Salt and pepper
Directions
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a roasting pan or baking tray with baking paper
2
Rub the cut-side of the spaghetti squash half (seeds removed) and sprinkle with salt and pepper. Place the squash half cut-side down onto the line tray or pan
Roast the squash half for about 30 minutes or until the flesh inside is soft and tender, leave to cool until warm
3
Scoop the spaghetti squash flesh out of the skin and place into a salad bowl. Use a fork to separate the “spaghetti” strands
4
To the salad bowl, add the bell pepper, spinach, arugula, parsley, pumpkin seeds and sunflower seeds, toss to combine
5
In a small bowl or cup, combine the dressing ingredients, taste and add more seasoning as required
6
Right before serving, pour the dressing over the salad and toss to combine
Notes
Spaghetti Squash Salad With Seeds, Bell Peppers And Leafy Greens
