Spaghetti Squash Salad - low carb, gluten-free, AIP

Step 1

Slice squash in half, lengthwise, and remove the fibrous strings and seeds. Brush with olive oil and season with salt and pepper. Place facedown on a foil–lined baking sheet. Bake at 400° F for 30-40 minutes or until the squash pulls apart in “spaghetti” strings. Cool. Alternatively, cook the spaghetti squash in a Pressure Cooker for a much faster (and cooler) alternative (see notes above).

Step 2

Using a fork, remove the squash's flesh and place in a medium bowl.

Step 3

Add in all other Salad Ingredients.

Step 4

Place dressing ingredients in a jar and shake to mix well.

Step 5

Pour over salad, then toss and serve.