Salad of Spaghetti Squash

Categories: Salads | Vegetables

Serves: 4 Servings

Ingredients:

2 1/2 lb Spaghetti squash
1 1/4 ts Kosher salt
Fresh ground black pepper
3 tb Red-wine vinegar
1/4 ts Garlic; garlic
1/4 c Olive oil
1 Red onion; chop
1 Red bell pepper; chop
1 bn Parsley; mince
1/2 pt Cherry tomatoes; halve
Escarole or radicchio; for
-serving, or Pita, for
-stuffing

Instructions:
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 1/4 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@prodigy.com.
Posted to JEWISH-FOOD digest by Nancy Berry on Apr
30, 1998

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