Tropical Spaghetti Squash Salad Recipe

About this recipe

A refreshing and light dinner option featuring tropical fruits, spaghetti squash, and a creamy citrus dressing. Perfect for pescatarians seeking a quick and satisfying meal.

Ingredients

• - Sunita Lemon Juice Organic
• 6 Per Pack Disney Mini Apples
• 300G Pack'D Organic & Chopped Pineapple
• - Shana Shredded Coconut
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 400G Sabarot Chia Seeds, 400G
• - Silver Spoon Icing Sugar

Instructions

1. 1. Preheat the oven to 400°F (200°C). Cut 1 medium courgette in half lengthwise, remove the seeds, and place it cut-side down on a baking sheet. Roast for 20-30 minutes until tender. Let it cool, then scrape out the strands with a fork.
2. 2. In a medium saucepan, whisk together 1/4 cup chia seeds and 1/3 cup lemon juice, and 1 cup powdered sugar. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool completely.
3. 3. In a large mixing bowl, combine the cooled courgette strands, 2 cups diced apples, 1 cup diced pineapple, and 1/2 cup shredded coconut.
4. 4. Pour the cooled lemon-chia mixture over the squash and fruit mixture. Gently toss to coat everything evenly.
5. 5. Transfer the salad to a serving dish and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled as a light dinner option.