Warm Roasted Spaghetti Squash and Quinoa Salad Recipe
Warm Roasted Spaghetti Squash and Quinoa Salad
Here's an invention of Spouse's that was made to use up some already cooked quinoa in the fridge. She added ginger for warmth and lemon for brightness to the quickly stir-fried peppers and onions and served it over sweet roasted spaghetti squash. This makes a terrific healthy lunch or I'd even serve it as a side dish with lean grilled chicken, pork or fish.
Serves 4
Preheat oven to 375 degrees F.
1 large spaghetti squash
salt and pepper to season
1 tbsp olive oil
Cut the squash in half and remove the seeds and fibers from the center. Season with salt and pepper and brush the inside surfaces with the olive oil. Place on a baking sheet and roast for about 40 minutes or intil fork tender. Use a fork to scrape out the cooked "spaghetti" stings of squash. 1/2 cup quinoa
2 cups water (or chicken stock)
1/2 tsp salt
Slowly simmer the quinoa in the salted water (or chicken stock for about 20 minutes until fully cooked. Quinoa should be cooked in a similar way as rice. I always turn the heat off for the last 5 minutes, cover and let sit, then fluff with a fork at the end. 2 tbsp olive oil
- 2 cloves minced garlic
- 1 small red onion, diced
- 1 cup chopped bell peppers
- 1 tbsp finely grated ginger
- 1/2 tsp five spice powder
- salt and pepper to season
- zest and juice of one lemon
Heat the oil over medium heat and add the garlic and red onion until they begin to soften. Quickly add the peppers and stir fry for one minute before adding the ginger, five spice powder, lemon zest, lemon juice and salt and pepper. Stir fry for only a few minutes before serving over the roasted spaghetti squash. Top with green onions and a drizzle of extra virgin olive oil if you like.