Recipes and Cooking Salads Green Salad Arugula-Squash Salad This warm, flavorful dish isn't your typical salad. By Abra Berens Abra Berens Website Abra Berens is a Michigan chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. Her cookbook Ruffage: A Practice Guide to Vegetables was a 2019 Michigan Notable Book winner and James Beard Award nominee. Her dinners at Granor Farm in Three Oaks, Michigan, made her a James Beard semifinalist for Outstanding Chef: Great Lakes. Learn about BHG's Editorial Process Updated on October 24, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 15 mins Total Time: 1 hrs Servings: 6 Jump to Nutrition Facts In this warm wilted salad the mild spaghetti squash mostly contributes texture. A smoked paprika brown butter dressing and toasted everything-bagel-spiced cashews bring all the flavor. With spaghetti squash being perfectly in season—don't miss this opportunity to create a delicious pre-entrée course that will have your guests begging for more. Ingredients 1 2- to 2 1/2 lb spaghetti squash 3/4 cup raw cashews 2 Tbsp. everything bagel seasoning 1 tbsp coconut oil, warmed, or olive oil 1/4 cup butter 1 tsp smoked paprika 5-6 oz fresh arugula 1 tbsp lemon zest and juice Directions Preheat oven to 375°F. Cut squash in half lengthwise. Place squash cut sides down on a parchment- or foil-lined baking sheet. Bake until squash collapses when pushed with a finger, 40 to 45 minutes. Meanwhile, in a small bowl toss together cashews, bagel seasoning, coconut oil, and a pinch of salt. Spread mixture evenly on a baking sheet. Bake along with squash until nuts are toasted, 7 minutes. Remove from oven and let cool. Heat butter in a small saucepan over medium-high until foamy. Reduce heat to medium and cook until the milk solids start to brown, 5 minutes. Remove from heat and add paprika to the butter. When squash is tender, remove it from the oven and let stand until cool enough to touch. Scoop the seeds out of the squash and discard. Scoop the warm flesh into a large bowl. Add the paprika-browned butter and a big pinch of salt. Fluff with a fork. Add the arugula, 2 Tbsp. olive oil, and lemon zest and juice to the warm squash. Toss to combine. Taste and adjust seasoning as desired. Garnish with the seasoned cashews. Serves 6. Rate it Print Nutrition Facts (per serving) 229 Calories 18g Fat 16g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 228.6 % Daily Value * Total Fat 17.7g 23% Saturated Fat 8.1g 41% Cholesterol 20.3mg 7% Sodium 1616.4mg 70% Total Carbohydrate 16.4g 6% Dietary Fiber 3.6g 13% Total Sugars 5.4g Protein 4.8g Vitamin D 0mcg 0% Vitamin C 10.6mg 53% Calcium 94.4mg 7% Iron 2.5mg 14% Potassium 397.7mg 8% Fatty acids, total trans 0.3g Vitamin D 0IU Alanine 0.2g Arginine 0.4g Ash 5.5g Aspartic acid 0.4g Caffeine 0mg Carotene, alpha 25.2mcg Choline, total 17.3mg Copper, Cu 0.4mg Cystine 0.1g Energy 956.7kJ Fluoride, F 0.3mcg Folate, total 41.4mcg Glutamic acid 0.9g Glycine 0.2g Histidine 0.1g Isoleucine 0.2g Leucine 0.3g Lysine 0.2g Methionine 0.1g Magnesium, Mg 79.2mg Manganese, Mn 0.6mg Niacin 1.6mg Phosphorus, P 135.2mg Pantothenic acid 0.8mg Phenylalanine 0.2g Phytosterols 3.9mg Proline 0.2g Retinol 63.5mcg Selenium, Se 3.9mcg Serine 0.2g Starch 3.8g Theobromine 0mg Threonine 0.1g Vitamin E (alpha-tocopherol) 0.9mg Tryptophan 0.1g Tyrosine 0.1g Valine 0.2g Vitamin A, IU 1246.1IU Vitamin A, RAE 116mcg Vitamin B-12 0mcg Vitamin B-6 0.3mg Vitamin K (phylloquinone) 38.9mcg Water 164.5g Zinc, Zn 1.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.