| 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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