Salad Of Spaghetti Squash

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C.H. Spurgeon

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