The Woks of Life · by Judy★ 5.0 (6)
Spaghetti Squash Salad with Scallion Oil
NUTRITION · PER SERVING90M COOK
CAL 8%·PRO 2%
CARBS 8G19% OF CAL
2G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 16G86% OF CAL
1G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash tossed with scallion oil, sesame oil, and Sichuan peppercorn. Served cold or at room temperature as a light, aromatic side dish or appetizer.
sidechinesesalad🍜 wokdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- ½ of one large spaghetti squash ((1½ pounds spaghetti squash))
- 2 scallions
- ¼ cup neutral oil ((such as canola, vegetable, or avocado oil))
- 1 tablespoon Sichuan peppercorns
- 1 teaspoon salt ((or to taste))
- 1 teaspoon sesame oil
- ⅛ teaspoon white pepper
- 1 pinch MSG ((optional))
At a glance
PER SERVING · TIME 90M
CAL 8%·PRO 2%
CARBS 8G19% OF CAL
2G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 16G86% OF CAL
1G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Sodium
- 597mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 132mg
- Calcium
- 32mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 597MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.