Spaghetti Squash Salad - low carb, gluten-free, AIP

Name: Spaghetti Squash Salad - low carb, gluten-free, AIP
Yield: 6 serving
Ingredients: 1 medium spaghetti squash; 1 small red onion; 1 red pepper; 1 yellow pepper; 1/4 cup fresh basil; 1/2 cup sun-dried tomatoes; 1/4 cup olive oil; 1/4 cup apple cider vinegar; 2-3 cloves garlic; 1 1/3 teaspoons dried oregano; 1/2 teaspoon salt; 1/2 teaspoon mustard powder

User Reviews

4.8

12 reviews

Excellent

Servings
6
Calories
178 kcal
Course
Side Dish, Salad
Cuisine
Vegan, Keto, AIP

Spaghetti Squash Salad - low carb, gluten-free, AIP

Iris Warren

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A tangy dressing coats this Spaghetti Squash Salad for a kid-friendly side dish that's allergy-friendly, low-carb, paleo, and has AIP options.

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Ingredients

Servings

Salad

1 medium spaghetti squash (approximately 4 cups of flesh)
1 small red onion (diced)
1 red pepper (diced)
1 yellow pepper (diced)
1/4 cup fresh basil (or 1 tablespoon dried)
1/2 cup sun-dried tomatoes (reconstituted and chopped)

Dressing

1/4 cup olive oil
1/4 cup apple cider vinegar
2-3 cloves garlic (crushed)
1 1/3 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon mustard powder (optional and omit for AIP)

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Instructions

Slice squash in half, lengthwise, and remove the fibrous strings and seeds. Brush with olive oil and season with salt and pepper. Place facedown on a foil–lined baking sheet. Bake at 400° F for 30-40 minutes or until the squash pulls apart in “spaghetti” strings. Cool. Alternatively, cook the spaghetti squash in a Pressure Cooker for a much faster (and cooler) alternative (see notes above).
Using a fork, remove the squash's flesh and place in a medium bowl.
Add in all other Salad Ingredients.
Place dressing ingredients in a jar and shake to mix well.
Pour over salad, then toss and serve.

Equipments used:

Notes

Sun-dried Tomato Tips: If you would like to make your own sun-dried tomatoes, see Homemade Sun-Dried Tomatoes. Otherwise, purchase an organic variety without additives.
Dried Pepper Option: You may use 1/2 cup dried mixed peppers instead of the peppers. You might wish to reconstitute them a bit first.

Nutrition Information

Show Details

Calories 178kcal (9%) Carbohydrates 21g (7%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 2g (10%) Sodium 247mg (10%) Potassium 606mg (17%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 987IU (20%) Vitamin C 71mg (79%) Calcium 64mg (6%) Iron 2mg (11%) Net Carbohydrates 16g

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 178 kcal

% Daily Value*

Calories	178kcal	9%
Carbohydrates	21g	7%
Protein	3g	6%
Fat	10g	15%
Saturated Fat	2g	10%
Sodium	247mg	10%
Potassium	606mg	13%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	987IU	20%
Vitamin C	71mg	79%
Calcium	64mg	6%
Iron	2mg	11%
Net Carbohydrates	16g