Spaghetti Squash Side Slaw
Equipment
- Pressure cooker or Instant Pot
Ingredients
- 1 medium spaghetti squash halved
- 1/4 cup extra virgin olive oil
- 1/4 cup vinegar white or rice vinegar would work best
- 1 tsp salt
- 1 tsp dijon mustard
- 1 tsp black pepper
- 1/2 small red onion
- 1 medium cucumber diced
- 1 bell pepper diced
- 1/4 cup parsley chopped
- 1/4 cup cilantro optional
- 2 medium Macintosh to granny smith apples
Instructions
- Half the squash lengthwise and remove the seeds from the middle.
- If using a pressure cooker or instant pot, place in a wire rack at the bottom and fill with 2 cups of water, or until the bottom is covered with around 1 inch of liquid.
- Place in the halved squash, making sure that it is not touching the bottom of the pan.
- Cook for 8 minutes at high pressure and allow to natural release for 15 minutes. Carefully remove squash and check it is ready by using a fork to scrape at the inside. It should be easy to pull out spaghetti strands with minimal resistance. If it is still a bit to tough add it back in for another 3-5 minutes. Once ready allow to cool on the counter or in the fridge.
- While the squash is cooling put together the vinaigrette by adding the olive oil, salt and vinegar. whisk together until roughly combined and add in the mustard to help emulsify the vinaigrette.
- Thinly dice the red onion and add in with the black pepper. Set aside and allow to rest while the squash cools.
- Dice the cucumber, bell pepper and herbs. Thinly slice the apples and add into the vinaigrette.
- Once the squash has cooled, use a fork to scrape out the inside. Combine all the ingredients and enjoy!
Notes
Spaghetti squash side slaw – try saying that 5 times fast! This tongue twister of a side dish is probably harder to say than it is to make. After the squash is cooked and cooled the dish comes together very quickly and lasts in the fridge 3 to 4 days.
Although spaghetti squash is a classic fall flavour, this side slaw puts a summery spin on it, making it perfect for BBQs and a great addition to those lazy summer meals
If you have an instant pot the spaghetti can be cooked in 10 minutes on high pressure, letting it release naturally for 15 minutes. In the oven it is just as easy, but will take 45 minutes at 375℉ (190℃). Both ways require the same amount of effort, just saving on cook time.
Like any recipe, you can customize it to your tastes and add or omit ingredients depending on what you like and what you are serving the side slaw with. Side dishes are a great way to balance out a meal and create cohesion between different mains. For example, this side dish would be great with a more fatty dish like braised tofu. It will provide a light and slightly acidic balance to the deep flavours in the tofu. Just like a coleslaw on a pulled-jackfruit sandwich, this side slaw with brighten each bite. It is not too overpowering, making it adaptable and versatile.
Spaghetti squash is high in fiber, vitamin C, manganese, and vitamin B6. It is also low in calories, making it a nutrient-dense food. Meaning it will not only fill you up, but is also a great source of nutrients your body needs. For more information about the nutritional facts and data check out this site.
Alterations and Variations
This recipe benefits from fresh herbs and veggies. Add in any that you have in your fridge! Another great addition would be seeds, such as pumpkin or sunflower.
You can make this into a classic creamy slaw by adding 2 tbsp of vegan or non-vegan mayo. For more Asian-inspired flavours add 2 tbsp of sesame oil. Also, omit the salt and replace it with soy sauce, adding additional salt to taste at the end. Change up the veggie additions based on what you have, and what you will be serving it with!
