John Myers
Spaghetti Pumpkin Salad
The perfect spaghetti pumpkin salad recipe with a picture and simple step-by-step instructions.
- 1 Spaghetti squash
- 3 Spring onion
- Salt
- 150 g Cherry tomatoes
- Juice of 1/2 lemon
- 1 Clove of garlic
- 1 tbsp Wine vinegar
- 100 ml Vegetable broth
- 5 tbsp Sunflower oil
- Salt
- Pepper
- Cook the pumpkin in boiling salted water for about 30 minutes, then lift it out of the water and let it cool down.
- Cut the pumpkin in half, remove the seeds and use a fork to fluff the pulp into spaghetti. Remove the pumpkin spaghetti from the shell and place in a bowl.
- Clean the spring onions, cut into rings and add to the bowl. Wash, quarter and add the tomatoes. Carefully mix with the lemon juice. Squeeze the garlic and mix with the vinegar, stock, oil, salt and pepper. Add the dressing Mix the salad and let it stand for 30 minutes, then pour the salad into a pumpkin half and serve garnished with parsley and lime wedges.
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