Crispy Onion and Spaghetti Squash Jewelled Salad
This is a far-fetched play on a Moroccan-style Jewelled rice. At the moment, both spaghetti squash and pomegranates are in season so we really wanted to make use of the two in a simple recipe. What really makes it, is topping it with crispy onions. Isn't everything better with crispy onions?
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4
- 1 spaghetti squash
- drizzle of extra virgin olive oil
- 1/4 tsp cinnamon
- 1/4 tsp turmeric
- 1/4 tsp sea salt and pinch of pepper
Rest of the Salad
- 2 carrots halved and sliced
- 2 radishes halved and sliced
- 1/2 cup pomegranate seeds
Dressing
- 2 Tbsp extra virgin olive oil
- 1 lemon juiced
- 1 tsp honey
- 1/2 tsp sea salt and pinch of pepper
Crispy Onion Topping
- 1 small yellow onion sliced into think 1/4 inch circles
- 2 tbsp extra virgin olive oil
Preheat oven to 375 F (190 C).
Halve the spaghetti squash, scoop out the seeds with a spoon, place on baking sheet lined with parchment paper. Drizzle the open side with olive oil and spices, place on baking sheet and and bake for 45 minutes.
While the squash is cooking, prep the other veggies and whisk the dressing together.
Also place a wide pan on medium heat. Add oil and after a few seconds toss in the onion. Leave for a minute, undisturbed, then shimmy the pan and leave again. Watch carefully so they don't burn. As soon as they're crisped and brown, remove from pan and place on a plate lined with paper towel.
Once the squash is slightly cooled, take a fork and start scooping out the "innards" to create "spaghetti"
Mix the squash with the veggies and dressings. Top with crispy onions.
Substitution Guide:
- spaghetti squash: any squash or sweet potato
- carrots or radishes: any veg you like and have in the fridge that can be eaten raw
- pomegranate: craisins
Prep Guide:
- Roast the spaghetti squash a day or two ahead of time