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Low-Carb Spaghetti Squash Salad with Bok Choy
Low-Carb Spaghetti Squash Salad with Bok Choy
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Prep Time:
10 minutes
Cook Time:
64 minutes
Total Time:
74 minutes
Delicious Asian-inspired vegan salad with spaghetti squash, bok choy, and a sesame-soy sauce. Low-calorie and low-carb.
Ingredients:
  • 1 (3 pound) spaghetti squash
  • 1 bok choy, white stems diced and leaves cut into strips
  • salt
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons red wine vinegar
  • 1 pinch white sugar
Instructions:
  • Preheat the oven to 400°F (200°C), then poke about 10 holes into the spaghetti squash using a fork and place it on a baking sheet.
  • Bake in the preheated oven for 45-60 minutes until a knife easily pierces the dish. Remove from the oven and let it cool until easy to handle.
  • Halve the spaghetti squash and remove the seeds. Use a fork to scrape the squash flesh into strands, then transfer to a spacious bowl to cool down.
  • In a skillet over medium heat, sauté onion in oil until soft and translucent, approximately 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Toss in bok choy stems and cook until softened, stirring occasionally, for 3 to 5 minutes. Add green leaves, sprinkle with salt, cover, and simmer over low heat until veggies are tender, around 10 minutes. Mix bok choy and its cooking liquid into spaghetti squash.
  • Combine soy sauce, sesame oil, red wine vinegar, and sugar in a small bowl, whisk until well combined, then drizzle over the salad and toss to coat evenly.

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