Spaghetti Squash And Avocado Chicken Salad

From Bon Appetit



  • 1 medium spaghetti squash (about 3 pounds)
  • ¼ cup fresh lime juice
  • ¼ cup vegetable oil
  • 2 teaspoons fish sauce
  • 2 teaspoons Sriracha
  • 1 teaspoon sugar
  • Kosher salt
  • 1 avocado, cut into cubes
  • ½ English hothouse cucumber, cut into matchsticks
  • 3 cups shredded cooked chicken meat (from 1 rotisserie chicken)
  • 1 cup fresh mint leaves


  • Preheat oven to 375°. Pierce squash all over with a knife to vent. Roast on a rimmed baking sheet, turning every 20 minutes, until tender (knife will easily slide through), 60–90 minutes.

  • Let cool slightly. Halve lengthwise and scoop out seeds; discard. Scrape flesh with a fork to remove in long strands. Spread out on paper towels to drain, then transfer to a bowl and chill until cold.

  • Just before serving, whisk lime juice, oil, fish sauce, Sriracha, and sugar in a large bowl; season with salt. Add chilled squash, avocado, cucumber, and chicken and toss to combine. Season with salt. Serve topped with mint leaves.