Low Carb Spaghetti Squash Salad With Bok Choy Recipes

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LOW-CARB SPAGHETTI SQUASH SALAD WITH BOK CHOY



Low-Carb Spaghetti Squash Salad with Bok Choy image

This low-calorie, low-carb, vegan salad is made with spaghetti squash, bok choy, and an Asian-inspired soy sauce dressing. Either serve salad at room temperature or chill in the fridge for later use.

Provided by Krenzlich

Categories     Salad     Vegetable Salad Recipes

Time 1h14m

Yield 4

Number Of Ingredients 10

1 (3 pound) spaghetti squash
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 bok choy, white stems diced and leaves cut into strips
salt
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons red wine vinegar
1 pinch white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet.
  • Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled.
  • Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool.
  • Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine.
  • Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 30.2 g, Fat 7.8 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 327 mg, Sugar 2.8 g

SIMPLE VEGAN BOK CHOY SOUP (5 INGREDIENTS!)



Simple Vegan Bok Choy Soup (5 Ingredients!) image

You will love this super simple, 5-Ingredient Bok Choy Soup! Ready in 3 minutes. Vegan, gluten-free, dairy-free, keto, low-carb, sugar-free, oil-free & low-fat.

Provided by Annie Markowitz

Categories     Side Dish

Time 4m

Number Of Ingredients 6

2 bok choy stalks (chopped)
1 cup vegetable broth
1 tsp nutritional yeast
2 dashes garlic powder
2 dashes onion powder
salt and pepper (to taste)

Steps:

  • Combine all ingredients in bowl, and stir to mix.
  • Microwave for 3 minutes.

Nutrition Facts : ServingSize 1 serving, Calories 28 kcal, Carbohydrate 4 g, Sodium 205 mg, Fiber 1 g, Sugar 2 g

LOW-CARB SPAGHETTI SQUASH SALAD WITH BOK CHOY



Low-Carb Spaghetti Squash Salad with Bok Choy image

This low-calorie, low-carb, vegan salad is made with spaghetti squash, bok choy, and an Asian-inspired soy sauce dressing. Either serve salad at room temperature or chill in the fridge for later use.

Provided by Krenzlich

Categories     Vegetable Salads

Time 1h14m

Yield 4

Number Of Ingredients 10

1 (3 pound) spaghetti squash
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 bok choy, white stems diced and leaves cut into strips
salt
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons red wine vinegar
1 pinch white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet.
  • Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled.
  • Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool.
  • Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine.
  • Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 30.2 g, Fat 7.8 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 327 mg, Sugar 2.8 g

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