It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Lemony Spaghetti Squash Salad
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- #69555
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 large spaghetti squash
1 small red onion, chopped
2 tablespoons fresh chopped parsley
2 tablespoons chopped fresh basil
1 large carrot grated or coarse shredded
1 large lemon, juiced and grated lemon peel
1/4 cup extra virgin olive oil
salt and pepper, to taste
directions
Cook the squash in the microwave (poke holes in the squash with a fork or tooth pick) about 15 to 20 minutes on high power or until squash is soft.
When warm enough to handle cut in half, scrape out seeds. Use fork to scoop out the strands of the squash. Place in colander and let drain very well, about 1/2 hour. Place spaghetti squash strands in a bowl and add the herbs and onions, then the lemon juice and olive oil. Stir with fork and add salt and pepper to taste. Serve warm or chilled. Salad should have a refreshing lemon zing to it.
cook's notes
Another colorful and delicious recipe I created for my vegetarian company which was also very well received.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 3, 2010
served this with Oso Bucco and what a hit. I used a lemon-infused olive oil and added a splash of maple syrup. First spaghetti squash salad and a real keeper.