- 1 spaghetti squash
- 1 cup cooked chickpeas
- 1 red pepper (sliced)
- 1 zucchini (sliced)
- Garnishes (e.g., parsley flakes, chopped scallions, etc.)
- 2 tablespoons balsamic vinegar
- 1 teaspoon lemon juice*
- 1 teaspoon honey (or sugar)*
- 1 teaspoon grated ginger root*
- 1 tablespoon oil (olive oil or sesame are best)
- Optional heat: red chlli pepper flakes or a teaspoon of hot sauce
*Add more or less to suit your taste
- Slice spaghetti squash lengthwise into two pieces. Remove the seeds with a spoon and discard.
- Place each half of the squash face-down on a baking tray and cook for about 30 min at 400° F (205° C). You can test when it’s done by flipping them face-side up and checking to see if a fork will easily go into the flesh.
- Take out squash and let cool. Then, using a fork, scrape the flesh of the squash. It will come off in long strings (like spaghetti). Note: You can either continue making your salad when it’s hot, or let it cool in the fridge (plan to serve salad after an hour or so). You can either put the spaghetti squash in a separate bowl for the salad, or keep it in the skin, using the skin as the bowl. (One less dirty dish!)
- Slice peppers and zucchini thinly and cook on stove top over medium heat.
- Sautée in olive oil and any herbs you wish (basil and oregano recommended).
- Toss the squash with the other ingredients—the roasted or sautéed vegetables and the chickpeas.
- Mix all dressing ingredients well in a separate bowl.
- Sprinkle dressing over the salad and add any garnishes, such as fresh herbs or scallions.
Serves about 2 (as a full meal) and tastes great, hot or cold. Keep any leftovers covered in the fridge.
—Submitted by Franklynn B., University College London and Yale