Spaghetti Squash Slaw
Recipe makes about 10 half cup servings. Each serving is 108 kcals, 2.1 g protein, 7.2 g carbohdyrate, 8.4 g fat (3.5 g monounsaturated & 2.7 g polyunsaturated), 1.2 g fiber.
Ingredients
- 1 medium spaghetti squash
- 3 Tbsp olive oil, divided
- ½ cup feta cheese crumbles
- ¼ cup sliced green onion
- 3 Tbsp balsamic vinegar
- ½ cup walnut halves, chopped
- ¼ cup dried cranberries
- Salt & pepper to taste
Directions
- Preheat oven to 350 degrees F.
- Wash and dry spaghetti squash. Cut squash in half length wise and scoop out seeds. Rub each cut half of sqash with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place squash cut side up on rimmed sheet pan or in baking dish, and roast for 30 minutes or until squash can be easily pierced with a fork (strings should still be slightly firm and crunchy).
- After squash is cool, use fork to scrape the stringy insides into a dish. Add the feta cheese, green onion, vinegar, walnuts, dried cranberries, and remaining tablespoon of olive oil to the squash and toss until all ingredients are well distributed. Season with salt and pepper if desired.