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