Spaghetti Squash and California Avocado Salad

Spaghetti Squash and California Avocado Salad Recipe | USA

Region / culture: USA | Servings: 4

Introduction

This Spaghetti Squash and California Avocado Salad is a refreshing and nutritious dish that is perfect for a light lunch or dinner. The combination of spaghetti squash, mushrooms, bell peppers, black olives, and creamy California avocados creates a flavorful and satisfying salad that is sure to please your taste buds.

History

The origins of this recipe are not clear, but it is likely that it was inspired by the popularity of spaghetti squash as a low-carb alternative to traditional pasta. The addition of California avocados adds a creamy texture and rich flavor to the dish, making it a delicious and healthy option for any meal.

Ingredients

avocado oil vinaigrette
1 medium spaghetti squash
6 mushrooms, sliced
0.5 each red and green bell pepper, julienned
4 oz (113 g) (1 can) sliced black olives, drained
2 california avocados, seeded, peeled and sliced
avocado oil vinaigrette
0.75 cup avocado oil or light vegetable oil
0.25 cup white wine vinegar
2 to 3 cloves garlic, crushed
1 tsp each oregano, sweet basil, rosemary, dry mustard and worcestershire sauce
salt and pepper to taste

How to prepare

Prepare the avocado oil vinaigrette at least 24 hours before serving time.
Halve the squash lengthwise and scoop out the seeds.
Place the halves cut side down in a large saucepan.
Add water to a depth of two inches, cover, and bring to a boil.
Reduce the heat and simmer the squash for 20 minutes.
Drain off the water and let the squash cool.
Shred the squash into strands.
Mix the shredded squash, mushrooms, peppers, and avocados in a serving bowl.
Pour the vinaigrette over the mixture and toss gently.
Serve the dish.
To prepare the vinaigrette, shake all the ingredients together in a tightly covered container.
Let the vinaigrette stand for at least 24 hours.

Variations

Feel free to customize this salad with your favorite vegetables, herbs, or protein sources. You can also add nuts or seeds for added crunch.

Cooking Tips & Tricks

Be sure to let the vinaigrette stand for at least 24 hours before serving to allow the flavors to meld together.

- When cooking the spaghetti squash, be careful not to overcook it as it can become mushy.

- Feel free to customize this salad with your favorite vegetables or protein sources for added variety.

Serving Suggestions

This salad can be served as a side dish or as a main course. Pair it with grilled chicken or fish for a complete meal.

Cooking Techniques

The key cooking technique for this recipe is roasting the spaghetti squash and preparing the vinaigrette. Be sure to follow the instructions carefully for the best results.

Ingredient Substitutions

If you don't have spaghetti squash, you can use zucchini noodles or regular pasta as a substitute. You can also use a different type of vinegar or oil for the vinaigrette.

Make Ahead Tips

You can prepare the vinaigrette and cook the spaghetti squash ahead of time to save time when assembling the salad. Store the components separately in the refrigerator until ready to serve.

Presentation Ideas

Serve this salad in a large bowl or on individual plates for a beautiful presentation. Garnish with fresh herbs or avocado slices for an extra touch.

Pairing Recommendations

This salad pairs well with a crisp white wine or a light beer. It also goes well with a side of crusty bread or a simple green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 250 calories.

Carbohydrates

Each serving of this Spaghetti Squash and California Avocado Salad contains approximately 20 grams of carbohydrates.

Fats

This salad is a good source of healthy fats, with each serving providing around 15 grams of fat.

Proteins

With the addition of mushrooms and black olives, this salad contains about 5 grams of protein per serving.

Vitamins and minerals

This salad is rich in vitamins and minerals, particularly vitamin C, vitamin K, folate, and potassium from the vegetables and avocados.

Alergens

This recipe contains garlic and Worcestershire sauce, which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Overall, this Spaghetti Squash and California Avocado Salad is a nutritious and delicious option for a light meal. It is rich in vitamins, minerals, and healthy fats, making it a great choice for a balanced diet.

Summary

This Spaghetti Squash and California Avocado Salad is a delicious and nutritious dish that is perfect for a light meal. With a flavorful vinaigrette and a variety of vegetables, this salad is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day and I was browsing through a magazine at my local library when I stumbled upon a picture of a vibrant and colorful Spaghetti Squash and California Avocado Salad. The ingredients were fresh and wholesome, and the flavors seemed to complement each other perfectly. I knew right then and there that I had to learn how to make this dish.

I quickly jotted down the ingredients and instructions, and as soon as I got home, I headed straight to the grocery store to pick up everything I needed. I had never cooked with spaghetti squash or avocados before, but I was determined to master this recipe.

As I prepared the ingredients, I thought back to all the recipes I had learned over the years from various places and people. My grandmother had been my biggest inspiration in the kitchen, teaching me the value of fresh ingredients and the importance of patience and love when cooking. She always said that a good meal was made not just with hands, but with heart.

I started by roasting the spaghetti squash in the oven, letting it cook until it was tender and easily separated with a fork. The smell of the squash as it roasted filled the kitchen, and I could already imagine the delicious flavors that would come together in the salad.

Next, I diced up the ripe California avocados, their creamy texture contrasting beautifully with the slightly crunchy spaghetti squash. The colors of the ingredients were vibrant and inviting, and I knew that this salad would be a feast for the eyes as well as the taste buds.

I tossed the spaghetti squash and avocado together in a bowl, adding in some cherry tomatoes and red onion for a burst of freshness and flavor. A simple dressing of olive oil, lemon juice, and a touch of honey brought all the ingredients together, creating a harmonious blend of flavors that danced on my tongue.

As I took my first bite of the Spaghetti Squash and California Avocado Salad, I was transported to a sunny California afternoon, with the taste of ripe avocados and sweet honey lingering on my palate. The salad was light and refreshing, with just the right amount of crunch from the squash and creaminess from the avocados.

I knew that this recipe would become a staple in my kitchen, a dish that I would turn to again and again for its simplicity and its ability to showcase the natural flavors of the ingredients. I could already picture myself making this salad for family gatherings and dinner parties, sharing the recipe with friends and loved ones who would be just as captivated by its deliciousness as I had been.

And so, as I savored each bite of the Spaghetti Squash and California Avocado Salad, I felt a deep sense of gratitude for all the recipes I had learned over the years, and for the joy and fulfillment that cooking had brought into my life. My grandmother's words echoed in my mind as I finished my meal, reminding me that the best recipes are those made with love and shared with others.