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
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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