Healthy and Delicious Low Carb Spaghetti Squash Salad

This low carb spaghetti squash salad with bok choy is a perfect dish for those looking for a healthy and delicious meal. The combination of spaghetti squash, bok choy, and a flavorful dressing makes this salad a refreshing and nutritious option for lunch or dinner.

Ingredients

• 1 medium spaghetti squash
• 2 cups chopped bok choy
• 1/4 cup sliced almonds
• 1/4 cup dried cranberries
• 1/4 cup feta cheese crumbles
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash cut side down on a baking sheet and roast for 30-40 minutes, or until the squash is easily pierced with a fork. Allow to cool.
3. In a large bowl, combine the bok choy, almonds, cranberries, and feta cheese.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
5. Using a fork, scrape the spaghetti squash strands into the bowl with the bok choy mixture. Add the dressing and toss to combine.
6. Serve the salad chilled or at room temperature. Enjoy!

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