Spaghetti Squash and Bok Choy Low-Carb Salad

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Pierce the spaghetti squash about 10 times with a fork and set it on a baking sheet.

2. 2

   Bake in the preheated oven until a knife goes in easily, 45 to 60 minutes. Take it out of the oven and let it cool until easy to handle.

3. 3

   Slice the spaghetti squash in half and remove the seeds. Shred the flesh from the peel with a fork and transfer to a large bowl; let it cool.

4. 4

   Heat oil in a skillet over medium heat and cook the onion until soft and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the bok choy stems and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the green leaves and sprinkle with salt. Cover and cook over low heat until the vegetables are soft, about 10 minutes. Add the bok choy and its cooking liquid to the spaghetti squash and mix together.

5. 5

   Whisk the soy sauce, sesame oil, red wine vinegar, and sugar in a small bowl. Pour over the salad and mix well.

• Calories 189.94 kcal Moderate
• Protein 3.35 g Low Source
• Carbs 31.46 g Moderate
• Total Fat 7.84 g Moderate
• Saturated Fat 1.24 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 208.09 mg Moderate
• Fiber 6.42 g Good Source
• Sugar 10.41 g High
• Added Sugar 0.0 g Low Source
• Calcium 97.44 mg Low Source
• Iron 1.42 mg Low Source
• Potassium 452.09 mg Low Source
• Vitamin A 43.7 mcg_rae Low Source
• Vitamin C 69.47 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷