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Spaghetti Squash Salad With Seeds, Bell Peppers And Leafy Greens

Yields5 ServingsTotal Time40 mins

A filling salad of spaghetti squash, bell peppers, fresh leaves and seeds

Squash

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
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 Fat 16.1g21%
Total Carbohydrate 13.8g6%
Protein 3.5g

* 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.