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Spaghetti Squash Side Slaw

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
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Keyword: easy, Salad, Side, Side Dish, Side Slaw, 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

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.
For some kick add in crushed red pepper, or your favourite hot sauce!
Change up the veggie additions based on what you have, and what you will be serving it with.