Basil and Sundried Tomato Spaghetti Squash Salad (Paleo, Grain free, Gluten
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 2 cups baked and shredded spaghetti squash chilled
- 6-8 large basil leaves
- optional: cooked chicken or meat of choice sliced
- 2 heaping tablespoons homemade mayonnaise (i used my homemad
- 6 kalamata olives sliced
- 2 sundried tomatoes chopped fine
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
If you don't know how to bake a spaghetti squash simply cut the stem off the spaghetti squash cut it in half and brush edges lightly with avocado oil and place cut side down on a foil lined baking sheet and place in a oven preheated to 400 degrees for 25 minutes or until easily pierced with a fork. Once done let it cool and shred with a fork. (This is best done ahead of time and chilled overnight, so I suggest making this for a dinner one night and then store any left overs in the fridge and use those to make this)In a medium bowl add chilled spaghetti squash, sliced kalamata olives, meat if using then place to the side.On a cutting board take basil leaves and stack them on top one another starting with the largest to smallest so your largest is at the bottom and the smallest is at the top.Once stacked roll the whole stack up tightly in a roll and slice thinly into strips (about ¼ inch thick)Add basil strips to the bowl you set aside earlier and add homemade mayo and stir until thoroughly mixed and evenly distributed.Serve and enjoy.
