Yield: 4 Servings
|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