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Spaghetti Squash with Green Salad |  Vegetable/Fruit Day

Makes 4 servings - uses 12 oz of your daily vegetable allowance

Ingredients
  • 2 oz spaghetti squash
  • 1/2 cucumber diced to small chunks
  • 1/4 red bell pepper diced to small chunks
  • 3 sticks of celery diced to small chunks
  • 2 leaves of Romaine lettuce diced to small chunks
  • 2 green onions diced to small chunks
  • 1 1/2 oz of broccoli diced to small chunks
  • 1/2 oz of spinach diced to small chunks
  • 2 1/2 oz of parsley & dill diced to small chunks
  • 2 small tomatoes diced to small chunks
  • 3 white mushrooms diced to small chunks
  • 1/2 avocado
  • 2 cloves of garlic
  • 1/2 lemon
Directions
  • preheat the oven to 375 degrees
  • slice the squash (carefully – the outer shell is hard!) in two pieces, lengthwise
  • using a spoon, scrape out all the seeds and pulp in the soft interior of the squash
  • place the two sides face up in 1 inch of water in a large baking pan then cover the pan and bake for 45 minutes to an hour, or until squash is tender and soft
  • once slightly cooled, take a fork, and peel the squash strands, just like spaghetti, off the rinds and into a bowl
  • blend well all the ingredients in the blender that was diced to small chunks -  cucumber, red bell pepper, celery, green lettuce, green onions, broccoli, spinach, parsley, dill, small tomatoes, mushrooms
  • use 1/2 of avocado & 2 cloves of garlic and blend it well in the blender
  • apply avocado with garlic over the blended salad
  • squeeze 1/2 lemon over the salad
  • use salt & pepper to taste
  • enjoy!
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