The magic of spaghetti squash is in the texture of the squash meat and its habit for breaking apart into spaghetti like strands. This recipe creates a fresh tasting salad that can serve as an appetizer or as a palette cleanser in between two rich courses.
Medium stock pot
Large work bowl
Small work bowl
1 medium spaghetti squash
3 tablespoons of extra virgin olive oil
2 tablespoons of lemon juice
2 tablespoons of grapefruit juice
1 teaspoon of lemon zest
1 carrot, cut into match sticks
1 cup of slivered almonds
4 scallions, with greens chopped
1 jalapeno pepper, with veins and seeds removed, diced
2 tablespoons of fresh parsley, chopped fine
2 tablespoons of spearmint, rough chopped
1 teaspoon of salt
½ teaspoon of fresh cracked black pepper
Here is how to make the best recipe of Spaghetti Squash Salad:
Step 1: Cut the spaghetti squash in half and remove the seeds. Then place the halves in a pot of salted boiling water.
Step 2: Boil the squash for 15 to 20 minutes or until it is just fork tender. Then remove the squash from the boiling water and place it face down on a cooling rack positioned over the sink or a drain tray. Allow the squash to drain and cool for 15 to 20 minutes.
Step 3: Combine the extra virgin olive oil with the lemon, grapefruit juice, zest and black pepper in a small work bowl. Whisk to combine.
Step 4: Use a fork to scrape out the strands of spaghetti squash. Pat dry with paper towels and add to the large work bowl along with the carrot match sticks, and the rest of the ingredients.
Step 5: Drizzle the dressing over top of the salad and toss to combine. Then cover the salad with plastic wrap and place it in the refrigerator for a half hour to let the salad chill thoroughly and allow the flavors to meld.