| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chicago | Salads, Vegetables | 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 <nlberry@prodigy.net> on Apr 30, 1998
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