Spaghetti Squash Thai Salad

Spaghetti Squash Thai Salad (vegan, gluten free)

Spaghetti Squash Thai Salad
(vegan, gluten free)

 

Spaghetti Squash Thai Salad (vegan, gluten free)

Spaghetti Squash Thai Salad
(vegan, gluten free)

 

Spaghetti Squash Thai Salad (vegan, gluten free)

Spaghetti Squash Thai Salad
(vegan, gluten free)

 

It’s summer and if you’re anything like me you want quick and easy dinners and who isn’t looking for a spectacular cold salad or veggie dish to take to weekend picnic or BBQ. This is one I have been wanting to share with you for a few weeks now, since before heading to California, but got a little behind. I had to get things together because this was the perfect recipe to share for Meatless Monday! Thank you again for joining Deborah and me and I hope you are inspired by one of the many delicious creations shared and I hope you share your one of your favorites with us too!

I got a craving for one of my favorite cold Thai salads, Spring Roll Salad, and went to whip it together one afternoon for a quick and easy dinner. When I went to make it I stopped and thought about my Spaghetti Squash Pad Thai and was debating that was good cold too. The debate with myself turned into Spaghetti Squash Thai Salad. Basically making my Spring Roll Salad with spaghetti squash. It was delicious! I even made another batch since I have been buying spaghetti squash like crazy after finding a crazy good deal on it. They have a 2 pack of Organic Spaghetti Squash for less than I would pay for 1 smaller conventional squash at the supermarket at Costco! So as long as they keep having it I’ll keep buying it. This is an easy dish to make, especially if you bake the squash the night before since it needs to cool before making the squash. Or if you wake up and decide you want it for dinner throw it in the oven while you are getting ready in the morning and then put it in the fridge to cool. So good I made a double batch the next time so there was enough extras to take up to the cabin that weekend. In the summer months I like to make cold salads to have on hand for quick lunches and dinners, sometimes they are even enjoyed at the soccer field. A few summers ago I lived off quinoa and bean salads, always different and switching things up. Growing up my mom always use to make cold pasta salads so maybe that’s where I got it from. This year I’m not sure what the plan will be as again it won’t be a typical summer as we will be spending a few weeks in California but we still have a lot of time here with lots of soccer games and plans. If I had to make a choice right now I would say spaghetti squash salads but summer has only just begun so the jury is still out. The one thing I do know for certain is this one will be making regular appearances this summer!

 

Spaghetti Squash Thai Salad (vegan, gluten free)

Spaghetti Squash Thai Salad
(vegan, gluten free)

 

Spaghetti Squash Thai Salad
Makes 4-6 main dish servings, 8-12 side dish servings
1 large spaghetti squash
1 thinly sliced red bell pepper
2 carrots, grated
1/4c chopped fresh cilantro
4 green onions, thinly sliced green parts
1/2-2/3c Thai Kitchen Sweet Red Chili Sauce
juice of 1 lime, about 2 TBSP
1 TBSP coconut palm sugar or agave
1 TBSP sesame oil
1 TBSP liquid aminios or soy sauce (I like Bragg Liquid Aminos)

 

Cook spaghetti squash. To make in the microwave poke your spaghetti squash with a sharp knife and microwave for 12 minutes until soft. Alternatively you can cut in half, remove seeds, and bake it in the oven 450F cut side down for about 30 minutes, or until tender. Once the squash is cool enough to handle scrap out the insides (removing seeds if you cooked it in the microwave) and place spaghetti squash strands in a bowl. Refrigerate squash for 2 hours or until cooled. I usually bake it the night before I plan on serving it. Blot cooled squash with a clean bread towel or bread towel to remove extra moisture if there is any. In a bowl mix together chili sauce (start with 1/2 cup and add in more if there isn’t enough sauce for your size squash), lime, coconut palm sugar, sesame oil, and aminos. Toss spaghetti squash with sauce until coated. Toss with peppers, carrots, cilantro, and green onion. Serve or place in the refrigerator until ready to eat. Enjoy!

Spaghetti Squash Thai Salad is a summer must! #MeatlessMonday @MeatlessMonday #SweatPink #wholefoods Click To Tweet

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Spaghetti Squash Thai Salad

 

Spaghetti Squash Thai Salad (vegan, gluten free)

Spaghetti Squash Thai Salad
(vegan, gluten free)

 

Spaghetti Squash Thai Salad (vegan, gluten free)

Spaghetti Squash Thai Salad
(vegan, gluten free)

 

Spaghetti Squash Thai Salad (vegan, gluten free)

Spaghetti Squash Thai Salad
(vegan, gluten free)

Meatless Monday copy3


Also linking up with Running on Happy and The Fit Foodie Mama for Meatless Monday!

 

23 Responses to Spaghetti Squash Thai Salad

  1. Pingback: Veggie Noodle Stir-Fry in Peanut Sauce - Courtney's Cookbook

  2. Pingback: Cheesy Zucchini Muffins - Courtney's Cookbook

  3. Annmarie says:

    I love spaghetti squash and thai! Looks so good!!!
    Annmarie recently posted…7 Healthy Berry Recipes to Fuel Your Morning {Gluten Free}My Profile

  4. This sounds so tasty! I’ve been meaning to buy a spaghetti squash soon and now I know what to do with it 🙂
    Sarah @Bucket List Tummy recently posted…Salted Cinnamon Peanut ButterMy Profile

  5. This is such a great idea for a salad! I’m always looking for easy cooling dinners when the weather gets like this so I’m all over it!

    I shared a Thai Salad too – great minds think alike!

    • awhiskandtwowands says:

      Thank you Mary Ellen and I couldn’t help but giggle when I saw yours yesterday, yes great minds think alike!

  6. I think I need to cave and buy a spaghetti squash soon! I haven’t in many months 😛
    Rebecca @ Strength and Sunshine recently posted…DIY All-Purpose Seasoning + Pantry Supplies Storage HacksMy Profile

  7. ooh the red chili sauce sounds so good in there! Love this idea. Hope you have a great week!
    Deborah @ Confessions of a mother runner recently posted…Wheat Berry, Arugula & White Bean SaladMy Profile

  8. What a great idea!! YUM!
    Nicole @ Fitful Focus recently posted…How To Make Overnight OatsMy Profile

  9. Courtney says:

    I wish I was eating this right now! I must go buy spaghetti squash… 🙂
    Courtney recently posted…Cheesy Zucchini MuffinsMy Profile

  10. Rachel says:

    Ok so I really want to eat this because it looks insanely delicious. But spaghetti squash just does not like me!! Every time I eat it, my stomach’s all like “NO!” So sadly, I can’t enjoy this beautiful dish you created. Whomp whomp.
    Rachel recently posted…Meatless Monday: Citrus Mango Rehydrating SmoothieMy Profile

    • awhiskandtwowands says:

      Bummer Rachel. Good news you can enjoy the one I linked up above that inspired me to make this version, that version is made with noodles.

  11. Pingback: Margarita Pizza |

  12. I tend to make the same spaghetti squash meal whenever I buy some, it’s really good, but it’s definitely time to switch it up. I love the sound of this thai salad! I’m not sure I can track down any spaghetti squash though – I’ll have to try.

    And thanks for co-hosting Meatless Mondays. I’m sharing my Margarita Pizza this week =) Have a great weekend!
    Kimmythevegan recently posted…Healthy Vegan Fridays #110My Profile

  13. vicki says:

    I’m always looking for new ways to use spaghetti squash. This looks great!
    vicki recently posted…Soba Noodle Salad with Tahini-Miso DressingMy Profile

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