Spaghetti Squash, Shaved Fennel and Warm Apple Salad

Spaghetti Squash, Shaved Fennel and Warm Apple Salad

Spaghetti Squash, Shaved Fennel and Warm Apple Salad

Spaghetti Squash, Shaved Fennel and Warm Apple Salad

Fall flavors enhance this spaghetti squash meal for a light vegetarian option

  • • 2 cups mixed greens
  • • 1 cup spaghetti squash (cooked and cooled (warm would also work))
  • • ½ cup fennel (shaved (a mandolin comes in real handy here))
  • • 1 Royal Gala apple (peel on, diced (or other red apple of your choice))
  • • 30 pistachios (chopped)
  • • 2-3 tbsp cider vinegar
  • • 2 tbsp fresh basil (finely chopped)
  • • Dash of Himalayan or fine sea salt
  • • Generous sprinkling of freshly cracked black pepper
  1. Arrange mixed green at the bottom of a shallow bowl. Sprinkle fresh basil all over the greens. Top with shaved fennel, followed with spaghetti squash
  2. Cook apple in a non-stick pan over medium-high heat for one minute of two, just enough to soften and warm it up a bit.
  3. Add about two tablespoons of cider vinegar to the apple and continue cooking until the vinegar is completely evaporated. Add apples to the top of your salad.
  4. Top with chopped pistachio, drizzle a little bit more vinegar if desired and sprinkle salt and pepper to taste