Salad of spaghetti squash

Yield: 4 Servings

Measure Ingredient
2½ pounds Spaghetti squash
1¼ teaspoon Kosher salt
\N \N Fresh ground black pepper
3 tablespoons Red-wine vinegar
¼ teaspoon Garlic; garlic
¼ cup Olive oil
1 \N Red onion; chop
1 \N Red bell pepper; chop
1 bunch Parsley; mince
½ pint Cherry tomatoes; halve
\N \N Escarole or radicchio; for serving, or Pita, for stuffing

Make small slits in skin of squash. Bake squash in a 350~ oven 45 minutes to 1 hour. Squash is done when it can be pierced easily with a sharp knife.

Cut squash in half. Pull out strands of flesh with a fork; place in a colander. Toss with ¼ ts salt. Let cool while draining. Mix remaining salt with pepper to taste, vinegar and garlic; add oil and blend. Toss in a bowl with cooled, drained squash, onion, red pepper and parsley. Season to taste and chill, covered, about 1 hour. At serving time, add tomatoes.

Serve on a bed of chicory or radicchio or stuff into pita for a sandwich.

Cal 290; Fat 19 gr; 59% fat. Source: Uncommon Fruits & Vegetables, by Elizabeth Schneider. Chicago Tribune. MM Waldine Van Geffen vghc42a@....

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Apr 30, 1998

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