Spaghetti squash salad with gochujang
Delicious spaghetti squash salad infused with the rich, spicy flavors of gochujang. A perfect blend of textures and tastes, sure to tantalize your taste buds.
Ingredients:
- 1 medium spaghetti squash
- 1 tablespoon vegetable oil
- 1/2 onion
- 2 cloves garlic
- 1 bell pepper
- 400g black beans (1 can, drained)
- 3 tablespoons gochujang
- 1 bunch cilantro
- salt
- pepper
Instructions:
- Make holes all over the squash using a small knife. Place it in the microwave and heat on high for 7 minutes. Afterward, carefully flip it over and microwave for an additional 8 minutes. If the squash isn't tender yet, continue microwaving in 2-minute intervals until it reaches desired tenderness. Allow the squash to cool down before handling it.
- While letting the squash cool, you can prep the remaining ingredients. Dice the onion, finely chop the garlic, and cut the peppers into slices.
- In a pan, heat up the oil and sauté the vegetables until the onions and peppers are cooked, seasoning with salt and pepper to taste. Mix in the black beans and simmer on low heat until heated through.
- Chop the cilantro or parsley finely.
- Slice the squash in half lengthwise and remove the seeds. Scoop out the flesh, which will naturally separate into spaghetti-like strands, into a large bowl. While the squash is still warm, add approximately half of the gochujang sauce and toss to coat. Adjust the seasoning by tasting and adding more sauce if required.
- Combine the sautéed onions, peppers, and beans with the squash and gently mix. Season with salt and pepper to taste. Garnish with cilantro or parsley before serving the dish warm.
Summary:
- Calories: 1786 kcal
- Fat: 26 g
- Protein: 98 g
- Carbs: 307 g
- Potassium: 7037 mg
- Magnesium: 790 mg