Who doesn’t love spaghetti squash? It is hardy, refreshing and satisfying – just right for the early days of fall. Not only does it make an excellent low-carb substitute for pasta, it is also extremely good for you. It is a good source of Omega 3 and 6 fatty acids, rich in beta carotene and is great to eat if you are prone to insulin resitance. It is high in potassium, folate and vitamins A, B and C as well! This salad can be served as a side dish for dinner, especially with any lamb dish because of the delicate mint flavor it will add to your plate. It can be served lukewarm or cold right out of the fridge! Bon appétit!
INGREDIENTS (serves about 4, depending on the size of the squash):
One small to medium-sized spaghetti squash
2 tablespoons organic sesame seed oil
1 /4 cup finely chopped mint
1/8 cup chopped green onions
1/8 cup sliced raw almonds
Himalayan or Celtic sea salt and pepper to taste
Sesame seeds for garnish
HOW TO PREPARE:
1.) Roast the spaghetti squash by first cutting it from stem to tail and scooping out the seeds. Lightly season with salt and pepper and then lay both pieces face down on an oven-safe dish. Roast for about 35-40 minutes at 400.
2.) Chop the mint, onion and almonds while the squash is baking.
3.) When the squash is cool (at least room temperature), scrape out the “pasta” and put it in a medium-sized bowl.
4.) Add the remaining ingredients, including salt and pepper to taste, and toss lightly.
5.) Sprinkle with sesame seeds (optional)
It is ready to eat right then and there or you can chill it for about a half an hour if you want to eat it cold.