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Zesty Squash Salad

Zesty Squash Salad recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 7
Calories: 115.6
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
  • 3/4 cup No-salt-added chicken broth
  • 3/4 cup Sun-dried tomatoes; packed
  • 1 cup Sliced fresh mushrooms
  • 1/4 cup Chopped onion
  • 1 Garlic clove, minced
  • 2 1/2 cups Cooked spaghetti squash, strands separated
  • 1 cup Seeded, chopped fresh tomato
  • 1 teaspoon Dried basil
  • 1/4 teaspoon Black pepper
  • 3 tablespoons Pine nuts, toasted
  • 1 tablespoon Grated Romano or Parmesan cheese
Directions
  1. 1
    In a medium saucepan, bring the chicken broth to a boil.
  2. 2
    Add the sun-dried tomatoes to the boiling broth. Remove from heat, cover, and let stand for 10 minutes to rehydrate.
  3. 3
    Using a slotted spoon, remove the rehydrated tomatoes from the broth. Reserve the broth in the saucepan.
  4. 4
    Cut the rehydrated tomatoes into thin strips and set aside.
  5. 5
    Add the sliced mushrooms, chopped onion, and minced garlic to the reserved broth. Bring to a boil.
  6. 6
    Reduce heat and simmer uncovered for 10 minutes, or until the liquid is reduced to about 3 tablespoons.
  7. 7
    In a large serving bowl, combine the cooked spaghetti squash strands, chopped fresh tomato, dried basil, and pepper.
  8. 8
    Pour the hot mushroom mixture over the squash. Add the sun-dried tomato strips. Toss gently to combine and coat the squash evenly.
  9. 9
    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.

Keywords: spaghetti squash, sun-dried tomatoes, mushroom broth, pine nuts, romano cheese, basil, vegetarian, low carb, salad, side dish, summer squash, garlic, onion, toasted nuts
Read it online: https://www.chefs-mate.com/recipe/zesty-squash-salad/