Spaghetti Squash Slaw With Mint Hazelnuts and Pomegranate
Ingredients
- One 3 1/2-pound (1.6kg) spaghetti squash
- 1/2 cup (120ml) extra-virgin olive oil, plus more for drizzling on squash
- Kosher salt
- 1/2 cup (2 1/2 ounces; 70g) hazelnuts, roughly chopped
- 1/8 teaspoon cayenne pepper
- 1 teaspoon (5ml) apple cider vinegar
- 1/2 cup (3 ounces; 85g) pomegranate seeds, plus more for garnish
- 15 fresh mint leaves, roughly torn, plus more for garnish
Instructions
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