This healthy spaghetti squash recipe is my go-to potluck dish. It’s super-easy to make, vegan-friendly, healthy, and tasty.
In 2013 and for about 3 years after, I followed a paleo diet and loved it. I felt great, lost weight, lost the inflammation in my joints, and gained a better overall mood. If you know me, you know that last one is huge! Baked spaghetti squash recipes became a staple of many meals. I don’t particularly like squash, but spaghetti squash became a favorite of mine. And still is.
If you want to see the whole process of how I made this recipe, head over to my IGTV where it’s posted.
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Oh, and the recipe directions…here you go. Let me know in the comments if you tried it and what you thought.
Spaghetti Squash Salad
1 spaghetti squash, cooked and shredded
1 large zucchini, spiralized
2 medium carrots, peeled and spiralized
1/2 c. sunflower seeds
1 jicama, peeled and diced
seasoning to taste (salt, pepper, basil, oregano, etc)
If you don’t know how to bake spaghetti squash, it’s super easy. Just cut in half lengthwise (microwave it for a couple minutes at 60% power to make it easier to cut). Scoop out the seeds. Season with liberal amounts of olive oil, salt, pepper, and your favorite Italian seasonings. Bake at 400 for 20 minutes or so. I start checking at 20 minutes to see if it’s done. When you can shred it with a fork, it’s done.
Let the squash cool then shred it with a fork.
Mix all the ingredients above together. Take a bite and season to your taste.
Refrigerate overnight.
Serve.