This Spaghetti Squash Salad recipe is the easy and healthy Thai comfort food you need this winter. Featuring silky stands of spaghetti squash, fresh veggies, nuts and herbs tossed with a silky coconut dressing, this Thai spaghetti is the ideal balance of sweet, savory, spicy and sour flavors. Enjoy plain as a side dish or top with with rotisserie chicken, salmon, shrimp, or tofu for a more substantial family dinner. Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper for easy clean up. Spray with nonstick cooking spray.
Roast the squash: Drizzle the insides of each half of squash with olive oil and generously season with salt and pepper. Place the squash, cut-side down, onto the prepared baking sheet. Transfer to the oven and roast for 45 minutes – 1 hour, or until the squash is easily pierced with a fork and cooked through. Set aside until cool enough to handle. Once cooled, use a fork to scrape strands from the skin of squash and transfer to a large mixing bowl.
Meanwhile, make the dressing: In a small saucepan, heat the vegetable oil over medium heat. Add the garlic, pepper and ginger, and season with salt. Cook for 1 minute or until fragrant. Add in the fish sauce, sugar and vinegar. Cook, stirring often, until caramelized, about 3-4 minutes. Remove from heat and stir in the coconut milk and lime juice. Use an immersion blender to puree, or transfer to a food processor (or blender) and puree until smooth. Taste and adjust for seasoning with salt. Set aside.
Assemble the salad: To the mixing bowl with the squash, add the cilantro, mint, jalapenos and both types of onion. Add half the dressing and toss to thoroughly combine.
Garnish and serve: Transfer the spaghetti squash salad to individual bowls or a large serving platter. Garnish with cashews and drizzle with fresh squeezed lime juice. Serve warm or cold with remaining dressing on the side. Enjoy!
Cilantro substitution: If you don't like cilantro, you can substitute fresh Thai basil for the most comparable flavor. If you can't get your hands on Thai basil, feel free to use fresh parsley, however it will change the flavor profile of this dish.
Coconut Milk: I used full fat coconut milk in the recipe below because it lends the most luxurious mouth feel. You can substitute low fat coconut milk, but the dressing will have a thinner texture.
Vinaigrette: The dressing can be made up to 3 days in advance and stored, covered, in the refrigerator. Shake well before using!
Make Ahead / Storage: This Spaghetti Squash Salad will keep up to 3 days stored in an airtight container in the refrigerator. However, WAIT to add the fresh herbs, cashews and dressing until just before serving.
Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.