Spaghetti Squash Salad
Chef John Maxwell, created this colorful Spaghetti Squash Salad for our Virtual Chef Demo! Thanks to our sponsor Performance Foodservice, and Amy Garelick, our videographer with Power UP Video!
|
|
Spaghetti Squash Salad
Chef John Maxwell, created this colorful Spaghetti Squash Salad for our Virtual Chef Demo! Thanks to our sponsor Performance Foodservice, and Amy Garelick, our videographer with Power UP Video!
|
| Servings | Prep Time |
| 4people | 10-15minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 1medium spaghetti squash
- 2cups Tomatoesdiced
- 2cups broccoli florets
- 1cup cucumberdiced
- 2cups bell peppersdiced
- 1cup onion, red or yellowfinely diced
- 1/4 cup olive oil vinaigrette dressing
- 1/4cup Parmesan cheesegrated
Instructions
- Cut the spaghetti squash in half, length-wise and steam or bake until tender about 20 minutes. Use a spoon to scoop out the strands of squash while still warm. Place in bowl to let the squash cool.
- Blanch the broccoli – Cook in hot water till bright green for short period of time. Dunk in ice water to stop cooking.
- Add the remaining vegetables to the spaghetti squash in bowl. Dress the salad with the vinaigrette and mix to distribute them. Place on platter, top with broccoli, and sprinkle with grated cheese before serving.
Recipe Notes
Special thanks to our Chef at the Market sponsor, Performance Food Group! 