Ingredients (about 2 servings):
- 1 spaghetti squash, sliced in half length-wise
- 1 cup cooked chickpeas
- 1 red pepper (sliced)
- 1 zucchini (sliced)
- garnishes (e.g. parsley flakes, chopped scallions)
- 2 tablespoons balsamic vinegar
- 1 teaspoon lemon juice*
- 1 teaspoon honey (or sugar)*
- 1 teaspoon of grated ginger root*
- 1 tablespoon of oil (olive oil or sesame are best)
- optional heat: red chilli pepper flakes or a teaspoon of hot sauce!
*add more or less to suit your taste
Slice spaghetti squash lengthwise into two pieces. Remove the seeds with a spoon and discard. Place each half face-down on a baking tray and cook for about 30 min at 400° F (205C). You can test when it’s done by flipping them face-side up and checking to see if a fork will easily go into the flesh. Take out and let cool. Then using a fork, scrape the flesh of the squash and it will come off in long strings (like spaghetti).
You can either continue making your salad when it is hot, or let it cool in the fridge (plan to serve salad after an hour or so). You can either put the spaghetti squash in a separate bowl for the salad, or keep it in the skin, using the skin as the bowl.
To prep red peppers and zucchini: slice thinly and cook on stove top over medium heat. Sautée in a tablespoon of olive oil and any herbs you wish (basil and oregano recommended). Toss the squash with the other ingredients—the roasted or sautéed vegetables and the chickpeas.
Mix all dressing ingredients well in a separate bowl. Sprinkle it over the salad and add any garnishes, such as fresh herbs or scallions. Serves about 2 (as a full meal) and tastes great hot or cold, Keep any leftovers covered in the fridge.
—Submitted by Franklynn B., University College London and Yale