Saigon Spaghetti Squash Salad

This recipe substitutes spaghetti squash for spaghetti noodles, making a healthy change to a classic Vietnamese dish full of Asian flavor. Recipe provided by Chopped contest winner.
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  • Calories 430
  • Total Fat 12 g
  • Cholesterol 55 mg
  • Sodium 2060 mg
  • Total Carbohydrate 51 g
  • Protein 29 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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Cooking Instructions

  1. Place a whole squash in the microwave and cook on high for about 8-10 minutes or until soft. Let stand a few minutes, and then cut open - be careful it will be hot. Remove seeds and clean out interior. Use a fork to make 3 cups of spaghetti strands, set aside.
  2. In a salad bowl, make dressing by whisking together sushi vinegar, shallots, fish sauce, gingerroot, lime juice, lemongrass and chili garlic paste.  Add carrots and jicama, stir well.  Add cucumbers and gently toss. Set aside for 10-15 minutes.
  3. Prepare Tyson® Grilled & Ready Chicken Breast Strips according to package directions. 
  4. Divide the spaghetti strands into 2 bowls.
  5. Before serving toss salad with cilantro and divide over spaghetti squash. Top with chicken and sprinkle with peanuts.
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