Spaghetti Squash With Apples & Toasted Pecans
This delightful spaghetti squash salad is a refreshing and flavorful dish that combines the tender strands of cooked squash with the crunch of apples and pecans. Tossed in a simple yet tangy dressing, this salad is a perfect balance of sweet and savory flavors. It's a great way to enjoy a light and healthy meal that's bursting with autumn-inspired ingredients.
— Constant Cookbook
Ingredients
- 1 (3 lb.) spaghetti squash
- 4 tbsp extra virgin olive oil
- 1 tbsp plus 1 tsp apple cider vinegar
- 1/4 tsp kosher salt
- 2 medium Gala apples, cut into 1/2-inch cubes
- 1/2 cup pecans, roughly chopped and toasted
- 3 green onions (white & green parts), thinly sliced
Instructions
- Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for 10-15 minutes, turning the squash halfway through cooking. The cooking time will depend on the strength of your microwave. When pressed, the skin should be soft enough to depress slightly, but not so soft that it’s collapsing.
- Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Cover and chill.
- Add pecans, apples, and green onions, and stir well.
- Toss with the dressing. Serve.
- The dressing:
- In a small bowl, whisk together olive oil, vinegar, agave nectar and salt.
Yield
Serves 8 as a side dish.
Nutrition
- Serving Size: 0.75 Cups
- Calories: 139.6 kcal
- Carbohydrate Content: 15.3 g
- Protein Content: 1.5 g
- Fat Content: 9.4 g
- Saturated Fat Content: 1 g
- Sodium Content: 56.5 mg
- Fiber Content: 3.5 g
- Sugar Content: 8.7 g
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