• Payton Pinsky

Spaghetti Squash Pasta Salad


Pasta Salad becomes a staple in my household during the warmer months. Such a simple yet delicious dish that everyone can enjoy. I try to cut back on carbs when I can, so this recipe is featured on a bed of spaghetti squash noodles, but you can easily replace those with regular noodles. Let's get cooking!


Ingredients: 1 Medium Spaghetti Squash

1/2 Large Cucumber

5 Cherry Tomatoes

1 Large Pepper or 4 Small Sweet Peppers

1 Medium Onion

1 Stalk of Corn or 1/2 Cup Frozen Corn

1 Tbs Garlic

Olive Oil

Garlic Salt

Pepper

Italian Seasoning

Oregano

Vegan Parmesan (optional)

  1. If using spaghetti squash, pre-heat oven to 420 Degrees F. Cut squash in half and scoop out the seeds and strings. Prep a baking sheet with tin foil. Drizzle olive oil into each half of your squash and sprinkle with salt and pepper. Lay face down and bake for 35-45 minutes. Edges will begin to brown and insides will be easy to scrape when done.

  2. While squash (or noodles) are cooking, dice your veggies. Add olive oil to a large pan over medium-high heat and add in your onions first. Saute onion for about 5 minutes then add in your peppers and garlic. Cook for another 5 minutes and add in your corn and above seasonings.

  3. When squash is finished cooking, let cool for 5 minutes then scrape insides with a fork. This will tear it apart into noodles. Add squash noodles into a large mixing bowl. If cooking noodles, drain them and add back to a pot.

  4. Add in your sauteed veggies to the noodles. Add in your fresh cucumber and tomato and mix together. Drizzle in a little more olive oil and seasonings. Adjust to your liking. Top fresh with vegan parm if using and enjoy!


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