Spaghetti Squash Salad with Scallion Oil
User Reviews
5
Spaghetti Squash Salad with Scallion Oil
Description
Spaghetti Squash Salad with Scallion Oil uses half a steamed spaghetti squash, cooked until just tender but still with some bite to preserve its string-like texture. The scallions are turned into an infused oil alongside Sichuan peppercorns, sesame oil, white pepper, and salt, giving the salad a slightly spicy, nutty, and savory flavor profile. The squash is cooled quickly in a cold water bath to halt cooking and maintain its firm texture, then shredded with a fork to create the characteristic strands. The seasoned oil coats the squash, balancing its mild taste with fragrant and spicy notes.
The flavor combination of toasted Sichuan peppercorns and sesame oil gives this salad a unique aromatic layer that pairs well with the squash's natural sweetness and crispness. This salad can be a light side dish or a refreshing addition to a meal that features bold or spicy dishes. Its textures range from silky squash strands to the slightly crunchy oil seasoning.
Ingredients
- ½ spaghetti squash 1½ pounds spaghetti squash, one large
- 2 scallions
- ¼ cup neutral oil (such as canola, vegetable, or avocado oil)
- 1 tablespoon Sichuan peppercorn
- 1 teaspoon salt (or to taste)
- 1 teaspoon sesame oil
- ⅛ teaspoon white pepper
- 1 pinch MSG (optional)
Instructions
- Take your lengthwise half of spaghetti squash, and scoop out the seeds. (Set aside the other half for another time or another dish). Set up a steamer with water (either a metal steamer, or a covered wok or pot that will accommodate a large piece of spaghetti squash along with a steaming rack), and bring it to a boil.
- Once the water is boiling, steam the hollowed out squash for 12-13 minutes. It’s done once you can poke a fork through (reduce the cooking time if your squash is smaller). The fork should just pierce through the flesh of the squash—don’t oversteam it, as you want it to have a slightly crunchy, crisp-tender texture instead of a mushy texture.
- While the squash is cooking, prepare a cold water bath (no need for ice, just use the coldest setting on your tap). Once the spaghetti squash is done steaming, transfer it to the water bath to stop the cooking process and cool it down.
- Once it’s cool enough to handle, run a fork around the edges of the spaghetti squash to separate the flesh from the hard skin. Use your fingers to break the chunks apart into strands of spaghetti squash. Then use your hands to squeeze any liquid out of the spaghetti squash—a handful at a time—transferring it to a mixing bowl as you go.
- Wash the scallions, and pat them dry. Cut them on a diagonal into 1-inch lengths, separating the white parts from the green parts.
- Heat the neutral oil in a small pot over medium low heat. Add the white parts of the scallions and the Sichuan peppercorns. Cook for 10-15 minutes until the oil is fragrant, the scallions are golden, and the peppercorns are a few shades darker. Take care not to burn the aromatics, or the flavor will be bitter. Remove from the heat, and cool.
- To the spaghetti squash, add salt, sesame oil, white pepper powder, MSG, the green parts of the scallions. Add the infused oil, pouring it through a fine-meshed strainer or using a slotted spoon to hold back the solids. Mix everything well, cover, and let the flavors meld for 10-15 minutes in the refrigerator before serving. Serve chilled or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Sodium | 592mg | 25% |
| Potassium | 111mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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