| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | 4 | Servings | |
INGREDIENTS
| Salt | ||
| 3 | lb | Spaghetti squash, halved lengthwise, seeds |
| Scraped out | ||
| 1/2 | ts | Finely grated lemon zest |
| 3 | tb | Fresh lemon juice |
| 2 | ts | Olive oil |
INSTRUCTIONS
Bring a large pot of water to a boil over high heat. Add salt and the spaghetti squash and boil until slightly tender but still crunchy, about 8 minutes. Remove the squash with tongs and let cool slightly. Using a fork, scrape the squash to loosen and separate the strands, keeping them as long and as intact as possible. Scrape the squash strands into a large bowl, cover and refrigerate until thoroughly chilled or up to 1 day. In a small bowl, combine the lemon zest, lemon juice, olive oil and 3/4 teaspoon salt. Just before serving, pour the dressing over the squash and toss well. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com NOTES : Serve as part of a vegetarian plate with Spicy Thickened Yogurt, Smoky Black Beans and Roasted Buttercup Squash and Baked Apples from the Index.
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