Include in Print View:

Spaghetti Squash and Avocado Salad

Spaghetti Squash and Avocado Salad recipe image
This vibrant Spaghetti Squash and Avocado Salad transforms a humble winter squash into a light, satisfying meal that feels like a warm hug. The key is the homemade Avocado Oil Vinaigrette, which needs time to meld its flavors; the garlic, rosemary, and basil infuse the oil with a deep, savory complexity that coats every strand. The texture is a delightful contrast: tender, fork-tender squash shreds mingled with crisp, juicy bell peppers, earthy mushrooms, and the luxurious creaminess of ripe avocados. Black olives add a briny punch that cuts through the richness of the avocado. It’s the perfect dish for a breezy spring lunch or a healthy side for summer barbecues. The flavors deepen beautifully if made a day ahead, making it an excellent make-ahead option for busy weeknights or potlucks. Serve it slightly cool or at room temperature for the best experience.
Courses: ,
Difficulty: Intermediate
Description
This vibrant Spaghetti Squash and Avocado Salad transforms a humble winter squash into a light, satisfying meal that feels like a warm hug. The key is the homemade Avocado Oil Vinaigrette, which needs time to meld its flavors; the garlic, rosemary, and basil infuse the oil with a deep, savory complexity that coats every strand. The texture is a delightful contrast: tender, fork-tender squash shreds mingled with crisp, juicy bell peppers, earthy mushrooms, and the luxurious creaminess of ripe avocados. Black olives add a briny punch that cuts through the richness of the avocado. It’s the perfect dish for a breezy spring lunch or a healthy side for summer barbecues. The flavors deepen beautifully if made a day ahead, making it an excellent make-ahead option for busy weeknights or potlucks. Serve it slightly cool or at room temperature for the best experience.
Ingredients
  • 1 medium spaghetti squash
  • 6 mushrooms, sliced
  • 1/2 red bell pepper, julienned
  • 1/2 green bell pepper, julienned
  • 1 can (4 ounces) sliced black olives, drained
  • 2 avocados, seeded, peeled and sliced
  • 3/4 cup avocado oil or light vegetable oil
  • 1/4 cup white wine vinegar
  • 2 to 3 cloves garlic, crushed
  • 1 teaspoon oregano
  • 1 teaspoon sweet basil
  • 1 teaspoon rosemary
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
Directions
  1. 1
    Prepare the Avocado Oil Vinaigrette at least 24 hours before serving. In a tightly covered container, shake together avocado oil, white wine vinegar, crushed garlic, oregano, sweet basil, rosemary, dry mustard, Worcestershire sauce, salt, and pepper until well combined. Let stand at room temperature or in the refrigerator to allow flavors to meld.
  2. 2
    Prep the squash: Halve the spaghetti 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.
  3. 3
    Cover the saucepan and bring the water to a boil. Reduce heat to medium-low and simmer the squash for 20 minutes, or until the flesh is tender enough to be easily pierced with a fork.
  4. 4
    Drain off the water from the saucepan. Allow the squash halves to cool completely until they can be handled.
  5. 5
    Using a fork, scrape the flesh of the squash into long, spaghetti-like strands. Place the shredded squash into a large serving bowl.
  6. 6
    Add the sliced mushrooms, julienned red and green bell peppers, drained black olives, and sliced avocados to the bowl with the squash.
  7. 7
    Pour the prepared vinaigrette over the salad ingredients. Toss gently to combine, ensuring the avocado slices remain mostly intact. Serve immediately or let sit for 15 minutes to allow flavors to absorb.
Keywords: spaghetti squash, avocado salad, vegetarian side dish, healthy lunch, avocado oil vinaigrette, summer squash recipe, gluten free salad, make ahead meal, herb dressing, light dinner, veggie bowl, low carb salad
Read it online: https://www.chefs-mate.com/recipe/spaghetti-squash-and-avocado-salad/