Name: Keto Spaghetti Squash & Bok Choy Asian Salad
Prep time: 10 min
Cook time: 1 h 4 min
Total time: 1 h 14 min
Yield: 4
Cuisine: US
Ingredients: 1 (3 pound) spaghetti squash; 1 tablespoon vegetable oil; 1 onion, chopped; 2 cloves garlic, minced; 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

Experience the delightful crunch and savory flavors of this vibrant low-carb salad. Tender strands of spaghetti squash mingle with crisp bok choy in a tangy Asian-inspired dressing, creating a light yet satisfying dish that's perfect as a refreshing lunch or a sophisticated side.

Follow The Directions

01

Step

Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet.

02

Step

Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled.

03

Step

Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool.

04

Step

Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine.

05

Step

Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.

For an extra layer of flavor, toast sesame seeds and sprinkle over the salad before serving.
Feel free to add other vegetables like shredded carrots, bell peppers, or edamame for added nutrients and texture.
The salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together beautifully!

Abner Jacobs

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