Ingredients and Weight:
1 spaghetti squash (about 2 pounds)
2 heads bok choy (about 1 pound)
1 cup chopped red onions
1 cup cherry tomatoes, halved
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons salt
1 teaspoon freshly ground black pepper
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 60 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F.
- Spaghetti squash: Microwave or steam until tender, then cool and shred into spaghetti-like strands.
- Bok Choy: Clean and thinly slice the bok choy into pieces. Set aside.
- In a large bowl, combine shredded spaghetti squash, chopped red onions, and halved cherry tomatoes.
- In a small bowl, mix olive oil, balsamic vinegar, salt, and pepper to make the dressing. Pour over the salad and toss gently to combine.
- Add the sliced bok choy to the salad and toss again.
- Serve immediately or chill for later.
Nutritional Information: (per serving, assuming 8 total servings)
- Calories: 250
- Fat: 14g
- Carbohydrates: 30g
- Protein: 4g
- Fiber: 5g
Dish Characteristics:
- Low-carb and high in fiber, making it a great choice for those on a healthy diet or looking to reduce their carbohydrate intake.
- The combination of spaghetti squash and bok choy offers a unique flavor profile that is both savory and slightly bitter.
- The dressing adds a nice balance of acidity and richness to the salad.
User Comments:
- "This is an innovative and delicious way to enjoy spaghetti without all the carbs!" - John Doe
- "The combination of flavors was spot on and the salad was refreshing." - Jane Smith
- "A great side dish for any meal. I would definitely make this again." - Linda Johnson
Special Precautions and Tips:
- Make sure to cook the spaghetti squash thoroughly but not overcooked, so it retains its texture.
- Adjust the seasoning according to personal preference.
- If you like, add other vegetables like cucumber or bell peppers to the salad for additional color and texture.
