SPAghetti Squash Salad
#188885 - 06/24/05 09:25 AM
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Wind
Reged: 04/02/05
Posts: 3178
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Warning: This salad contains no lettuce!!!
SPAghetti SQUASH SALAD
Ingredients:
1 spaghetti squash
enhancements of choice
dressing, I recommend NAKANO seasoned rice vinegar
Part A:
--1 spaghetti squash (cooked, pulled into spaghetti strands with a fork, and chilled)
Part B (the enchancements, or the "jewels"):
Any of the following enchancements or toppings, cooked and chilled are divine. Decide based on your preferences/tolerances.
--carrots
--beets
--mushrooms
--halved cherry tomatoes***
--green or yellow beans
--cooked pureed greens
--boiled/halved small potatoes***
--green/yellow zucchini(really good if they're grated)
--roasted/peeled peppers***
--green onions/scallions***
--herbs of choice, fresh or dried
--avocado slices***
--boiled plantain slices
--steamed artichoke hearts
Use your imagination. This is a wild and colourful salad that I totally adore!
Part C:
The dressing is really simple with just enough sweet and tang and zero fat. Just sprinkle on some Nakano seasoned rice vinegar, a little sea salt, herbs as desired.
Fresh lemon or lime juice is another option, as is balsalmic vinegar. Fatfree, hfcs-free, safe Italian dressing works to if you like that.
Another option, is salsa or chutney, or cranberry sauce/chutney/salsa.
Another option is a quick red sauce with beet puree or orange sauce with carrot puree or green monster sauce with puree of greens. Blueberry ketchup isn't bad either.
If you're into tomatoes, tomatoe sauce and if peppers are your thing, pureed roasted/peeled peppers work, too.
Edited by Wind (06/24/05 09:41 AM)
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i love your suggestions!! They're really helpful for a vegan w/ a touchie stomach like me!! Keep em comin'!!!! 
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--maikko
IBS-A, mostly C-- many foods intolerant 
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ps--what is blueberry ketchup (is it a brand name, or actually blueberries? sorry if that a silly question....) 
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--maikko
IBS-A, mostly C-- many foods intolerant
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Hi Kate,
Great recipe! I usually also make spaghetti squash with a teeny bit of olive oil, basil, and grape tomatoes (if tolerable!). Love it! Great ideas, and thanks!
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Since I have never had speghetti squash - how much work is it to separate? Anne
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Spaghetti squash is EASY!!! You just cook it in one of three ways:
1. Cut in half; scoop out seeds; steam or boil in hot water for about 20 minutes or so. Drain and give it a cold water bath. Take a fork and scrape/comb out the pulp. Doing this forms spaghetti like strands.
2. Bake in microwave. Take halved and de-seeded squash, pierce or puncture with fork/knife (i.e. STAB it like you would a potatoe) and place in a dish with a little water and zap for about 20 minutes or until it is cooked. You'll see the skin start to separate from the flesh. Once cooked, give it a cold water bath and comb out flesh with fork into spaghetti strands. Remove skin, of course!
3. Roast in oven for 40 minutes to an hour. Give it the usual cold plunge and fork comb, etc.
IT SOUNDS MORE COMPLEX THAN IT IS. Basically, just pretend you're raking a lawn, except the lawn is a squash. The guts of the spaghetti squash naturally separate to form the strands.
A spaghetti squash is has a yellow skin/shell (helmet?). It ranges from pale to deep in tone.
Separating the strands takes less than 2 minutes.
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Ooops! As far as I know, you cannot buy blueberry catsup. It's basically just catsup but without the tomatoes. Same process and you can do it with any kind of fruit. Just fresh blueberries simmered in vinegar until it reduces--if vinegar bugs you just use some water--herbs, etc. and sugar/honey/stevia (sweetener of choice, if desired; personally I don't think it needs anything) and then pureed.
Think of it as flaming babyfood blueberries! I like doing this stuff with balsalmic vinegar. It's not bad with champagne vinegar or wine vinegar. Cooked and pickled blueberry puree or relish, I suppose is basically what I'm referring to. It's great with strawberries or raspberries or blackberries or service berries. Even apples or pears or peaches or cranberries or mango. I suppose plum sauce as we know it is a variation of this.
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