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CATEGORY CUISINE TAG YIELD
Vegetables Chicago Salads, Vegetables 4 Servings

INGREDIENTS

2 1/2 lb Spaghetti squash
1 1/4 t Kosher salt
Fresh ground black pepper
3 T Red-wine vinegar
1/4 t Garlic, garlic
1/4 c Olive oil
1 Red onion, chop
1 Red bell pepper, chop
1 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  <nlberry@prodigy.net> on Apr 30,
1998

A Message from our Provider:

“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 219
Calories From Fat: 126
Total Fat: 14.3g
Cholesterol: 0mg
Sodium: 1317.3mg
Potassium: 427.6mg
Carbohydrates: 23.4g
Fiber: 5.3g
Sugar: 7.2g
Protein: 2.5g


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