This Zesty Squash Salad transforms humble spaghetti squash into a sophisticated, light meal. The key lies in the dressing: sun-dried tomatoes are rehydrated in chicken broth, then mushrooms and aromatics are simmered in the same liquid to create a concentrated, savory sauce. The result is a dish with fantastic texturetender squash strands coated in a glossy, umami-rich broth, punctuated by the chew of dried tomatoes and the crunch of toasted pine nuts. Its perfect for a low-carb lunch, a side dish for grilled chicken, or a vegetarian main course. The combination of basil, pepper, and sharp Romano cheese adds a bright, zesty finish that makes every bite exciting.
Zesty Squash Salad
Description
This Zesty Squash Salad transforms humble spaghetti squash into a sophisticated, light meal. The key lies in the dressing: sun-dried tomatoes are rehydrated in chicken broth, then mushrooms and aromatics are simmered in the same liquid to create a concentrated, savory sauce. The result is a dish with fantastic texturetender squash strands coated in a glossy, umami-rich broth, punctuated by the chew of dried tomatoes and the crunch of toasted pine nuts. Its perfect for a low-carb lunch, a side dish for grilled chicken, or a vegetarian main course. The combination of basil, pepper, and sharp Romano cheese adds a bright, zesty finish that makes every bite exciting.Ingredients
Directions
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In a medium saucepan, bring the chicken broth to a boil.
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Add the sun-dried tomatoes to the boiling broth. Remove from heat, cover, and let stand for 10 minutes to rehydrate.
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Using a slotted spoon, remove the rehydrated tomatoes from the broth. Reserve the broth in the saucepan.
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Cut the rehydrated tomatoes into thin strips and set aside.
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Add the sliced mushrooms, chopped onion, and minced garlic to the reserved broth. Bring to a boil.
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Reduce heat and simmer uncovered for 10 minutes, or until the liquid is reduced to about 3 tablespoons.
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In a large serving bowl, combine the cooked spaghetti squash strands, chopped fresh tomato, dried basil, and pepper.
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Pour the hot mushroom mixture over the squash. Add the sun-dried tomato strips. Toss gently to combine and coat the squash evenly.
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Sprinkle with toasted pine nuts and grated Romano or Parmesan cheese before serving.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 115.6kcal
- % Daily Value *
- Total Fat 5.5g9%
- Saturated Fat 1.5g8%
- Cholesterol 40.1mg14%
- Sodium 39.1mg2%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.5g2%
- Sugars 1.2g
- Protein 12.6g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
