Easy Healthy Asian Spaghetti Squash Salad - 0 SmartPoints
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1 red bell pepper diced
- 1 spaghetti squash (2-1/2 pounds)
- 1/4 cup low fat sesame ginger dressing (i used newman's ow
- 1/8 easpoondried red pepper flakes
- 1/2 english (seedless) cucumber diced
- 1 large scallion thinly sliced
- Carbohydrate 0.899662916666667 g
- Cholesterol 0 mg
- Fat 0.0447608333333333 g
- Fiber 0.313479152480761 g
- Protein 0.14771875 g
- Saturated Fat 0.00405708333333333 g
- Serving Size 1 1 Serving (15g)
- Sodium 0.596833333333333 mg
- Sugar 0.586183764185906 g
- Trans Fat 0.0297558333333333 g
- Calories 5 calories
Cook the spaghetti squash. Preheat oven to 375 degrees F. Prick the squash all over with the tines of a fork. Place on a baking sheet, and put the squash on its side in the preheated oven. Bake for about 1 hour, or until soft to the touch. Turn once mid-baking. Remove from the oven. Let cool for about 10 minutes before slicing. Slice it horizontally, and scoop out the seeds and pulp. With a fork, scrape the squash into a large bowl and let cool completely.Add the salad dressing, salt, pepper flakes, bell pepper and scallion. Toss gently to combine and coat the mixture with the dressing. Taste and add more salt and/or red pepper flakes if desired.Serve at room temperature or transfer to an airtight container and refrigerate until chilled, at least 2 hours.
