Side dishe for 4

Spaghetti Squash Salad

Name: Spaghetti Squash Salad
Total time: 60 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 spaghetti squash; 1/2 cup cilantro leaves; 1/4 cup mint; 1 whole serrano pepper; 1/2 red onion; 4 green onions; 3/4 cup cashews; 1 whole lime; 1 tbsp vegetable oil; 3 cloves garlic; 1 small serrano pepper; 2 tsp fresh ginger; 3 tbsp fish sauce; 2 tbsp light brown sugar; 1 tsp rice vinegar; 1/2 cup coconut milk; 3 tbsp lime juice

Roasted spaghetti squash cools into a salad with herbs, vegetables, cashews, and a tangy coconut lime dressing.

Typical price

$10.22for 4 servings

$2.55 per serving$10.22 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: nospoonnecessary.com

60 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Thai Dairy-free Budget Side dishes Lunches Fall Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Winter squash (butternut, spaghetti)$1.29/lb typical	2 lb	$2.58Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.37Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	0.25	$0.50Typical price
Jalapeno peppers$0.25 each typical	2	$0.50Typical price
Red onions$1.49/lb typical	0.5 lb	$0.74Typical price
Green onions$1.19 each typical	0.5	$0.68Typical price
Nuts and seeds$0.70/oz typical	3.5 oz	$2.36Typical price
Lemons and limes$0.60 each typical	1	$0.60Typical price
Garlic$0.75 each typical	0.25	$0.22Typical price
Fresh ginger$0.40/oz typical	a little	$0.07Typical price
Coconut milk$0.14/oz typical	4.25 oz	$0.60Typical price
Juice, soda and mixers$0.04/oz typical	1.5 oz	$0.06Typical price
Total for the servings shown		$10.22

Pantry staples you likely have

Olive and cooking oilAsian sauces and pastesSyrups, molasses, powdered sugarVinegar

Not included in the cost.

Ingredients

1 spaghetti squash
1/2 cup cilantro leaves
1/4 cup mint
1 whole serrano pepper
1/2 red onion
4 green onions
3/4 cup cashews
1 whole lime
1 tbsp vegetable oil
3 cloves garlic
1 small serrano pepper
2 tsp fresh ginger
3 tbsp fish sauce
2 tbsp light brown sugar
1 tsp rice vinegar
1/2 cup coconut milk
3 tbsp lime juice

Steps

Heat the oven to 400 F, halve the squash, remove the seeds, and place it cut-side down on a baking sheet.
Roast the squash for 35 to 40 minutes, until the flesh separates easily into strands.
Whisk the garlic, ginger, fish sauce, brown sugar, rice vinegar, coconut milk, lime juice, and oil in a bowl.
Slice the cilantro, mint, serrano peppers, red onion, and green onions while the squash roasts.
Cool the squash for 10 minutes, scrape it into strands, and toss it with the vegetables and dressing.
Top the salad with cashews and lime, then chill or serve at room temperature.