Warm Spaghetti Squash Salad

35 min.
4 Servings
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  • 2 spaghetti squash
  • 2 fresh lemons
  • 2 Tbsp. Giant Eagle Dijon mustard
  • 1 Tbsp. kosher salt, divided
  • ½ tsp. ground black pepper
  • ½ cup Market District extra virgin olive oil
  • 1 head radicchio
  • 5 oz. Nature’s Basket arugula
  • 2 oz. Frigo® shaved Parmesan cheese


Cut spaghetti squash in half, scoop out and discard the seeds, then place in a shallow dish cut-side down. Prick the outside with a fork in several places and add ½ cup of water to the dish. Place in microwave for 20 minutes or until tender. Let cool to a warm temperature.

While the squash is cooking, make dressing. Juice and zest the lemons into a small bowl. Whisk in the Dijon mustard, 2 teaspoons of salt and black pepper. Once well combined, slowly drizzle in the olive oil, whisking constantly.

Cut the radicchio in half and cut out the core, slice into thin slices. Using a fork, pull the strands of spaghetti squash from its shell. Combine the spaghetti squash with the arugula, radicchio, dressing and half the Parmesan. Adjust seasoning with more salt and pepper. Serve topped with the remaining Parmesan.

Approximate Nutritional Information (Per serving): Calories 680, Fat 35g, Sat. Fat 7g, Trans Fat 0g, Cholesterol 10mg, Sodium 2140mg, Total Carbohydrate 90g, Fiber 19g, Sugars 32g, Protein 17g
ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Gluten-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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