Looking for healthy fall lunch lunch inspiration? Look no further!
This nutritious, light salad is inspired by traditional pasta salads, but cuts out almost all the carbs. Instead of pasta, it uses spaghetti squash, a lovely fall vegetable that's low on calories and high on fullness factor.
Parsley, dill, lemon juice, salt and pepper are all the dressing this salad needs, so skip the creamy, fattening stuff and heap this on your plate instead!
Spaghetti Squash Salad with Lemon & Herbs
Prep Time: Cook Time: Difficulty:
Recipe adapted from HelloNatural
Makes 2 servings
1 spaghetti squash (2-3 pounds)
1 cucumber, chopped
Handful parsley, chopped
1 scallion, chopped
Handful dill, chopped
½ lemon, juiced
Sea salt and pepper
1. Preheat oven to 400°F. Halve squash and remove seeds. Place in a roasting pan, cut side down. Bake for 30-45 minutes, or until tender. Remove from oven and let cool.
2. Use a fork to gently pull the flesh away from the squash's peel and separate into strands. Rake horizontally, rather than longways, to make the longest strands.
3. Place squash in a large bowl and add other ingredients. Top with lemon juice, salt and pepper and toss until well coated. Serve and enjoy!
Tip: Complete the meal with some hummus and seed crackers, and perhaps a cup of this delicious kale quinoa white bean soup!