Name: Low-Carb Spaghetti Squash Salad with Bok Choy
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Spaghetti squash - 1 (3 pound); Vegetable oil - 1 tablespoon; Onion, chopped - 1; Garlic, minced - 2 cloves; Bok choy, white stems diced and leaves cut into strips - 1; Salt - 1; Soy sauce - 1 tablespoon; Sesame oil - 2 teaspoons; Red wine vinegar - 2 teaspoons; White sugar - 1 pinch

Low-Carb Spaghetti Squash Salad with Bok Choy

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Low-Carb Spaghetti Squash Salad with Bok Choy

1. Spaghetti squash - 1 (3 pound)

2. Vegetable oil - 1 tablespoon

3. Onion, chopped - 1

4. Garlic, minced - 2 cloves

5. Bok choy, white stems diced and leaves cut into strips - 1

6. Salt - 1

7. Soy sauce - 1 tablespoon

8. Sesame oil - 2 teaspoons

9. Red wine vinegar - 2 teaspoons

10. White sugar - 1 pinch

How to cook deliciously - Low-Carb Spaghetti Squash Salad with Bok Choy

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet.

2. Stage

Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled.

3. Stage

Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool.

4. Stage

Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine.

5. Stage

Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.