Tangy sweet, light and refreshing!
The spaghetti squash must have a crisp texture to make this recipe correctly. Mushy overcooked spaghetti squash is not exactly salad material. The baking time for a spaghetti squash depends on its size. I usually choose the smallest spaghetti squash in the pile and it still is enough for 3 to 5 servings.
Select a spaghetti squash that is smaller than an American football. (Ha! Its hard to compare a spaghetti squash shape. A 3 to 5 pound spaghetti squash is considered to be small.)
Bake the whole spaghetti squash in a 350 degree oven for 30 to 40 minutes.
Allow the squash cool to room temperature.
Cut the spaghetti squash in half across the middle. (Do not cut in half lengthwise or the squash strands will pull out in short lengths instead of long spaghetti strands.)
Use a spoon to scrape the seeds and inner pulp out of the squash without disturbing the thick "Spaghetti strand" layer.
Use a fork to loosen and pull long strands of spaghetti squash out of the shell.
Place a salad size portion of the squash's spaghetti strands into a mixing bowl. (2 large handfuls is plenty.)
Save the rest of the spaghetti squash for another recipe or more salad!
Spaghetti Squash Salad Mixture:
Add 1/4 cup of diced onion to the spaghetti squash portion in the mixing bowl.
Add 1/3 cup of diced green bell pepper.
Add 1/3 cup of diced red bell pepper.
Add 1 thin sliced green onion.
Add 10 to 12 leaves of chopped cilantro.
Set the salad mixture aside
Sweet Sour Salad Dressing Recipe:
Boil 1 cup of water in a sauce pot over medium/medium high heat.
Add 1/3 cup of sugar.
Add add 2 tablespoons of apple cider vinegar.
Taste the mixture. The flavor should be a balance of sweet and sour flavors. Adjust the flavor to your sweet and sour flavor preference.
Simmer and reduce the liquid, till a thin, sweet sour simple syrup is formed.
Remove the sweet sour syrup from the heat and allow it to cool down.
Sweet Sour Spaghetti Squash Salad:
Add the sweet sour dressing syrup to the salad in the mixing bowl.
Add 1/2 tablespoon of vegetable oil.
Add 1/2 teaspoon of lemon juice.
Add sea salt and white pepper.
Gently toss the salad together.
Chill the salad, till it becomes cool.
Sweet Sour Spaghetti Squash Salad Presentation:
Place a large piece of romaine lettuce on a plate.
Mound the sweet sour spaghetti squash salad on the lettuce leaf.
Place long thin peeled seed cucumber sticks around the base of the sweet sour spaghetti squash salad.
Garnish with a cilantro sprig.
This is very refreshing, crisp and yummy tasting salad!