Quinoa and Roasted Spaghetti Squash and Arugula Salad with Lemon Vinaigrette

This Quinoa and Roasted Spaghetti Squash and Arugula Salad with Lemon Vinaigrette is a delicious and nutritious meal that is easy to make and packed with flavor and nutrition. It takes 10 minutes to prepare and 30 minutes to cook, and is a great option for lunch or dinner.

Cooking Equipment:

Baking sheet Small bowl Whisk Large bowl

Preparation Time:

10

Cooking Time:

Total Time:

40

Cuisine:

Mediterranean

Keywords:

Keywords:

Quinoa, Roasted Spaghetti Squash, Arugula, Lemon Vinaigrette

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

1/2 cup quinoa
1/2 spaghetti squash, roasted
2 cups arugula
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Cooking Instructions:

Preheat oven to 375°F.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on a baking sheet and bake for 30 minutes.
Meanwhile, cook the quinoa according to package instructions.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
When the squash is done, let it cool for a few minutes before scooping out the flesh with a fork.
In a large bowl, combine the cooked quinoa, roasted spaghetti squash, and arugula.
Drizzle the lemon vinaigrette over the salad and toss to combine.

Nutrition:

Calories: 456, Fat: 18g, Protein: 12g, Carbohydrates: 58g, Fiber: 8g, Sodium: 590mg

This Quinoa and Roasted Spaghetti Squash and Arugula Salad with Lemon Vinaigrette is a delicious and nutritious meal that is easy to make and packed with flavor and nutrition. It takes 10 minutes to prepare and 30 minutes to cook, and is a great option for lunch or dinner.

Rating:

2

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