Spaghetti Squash Salad With Lemon Dressing

The gospel says, “Your shame is real, even more real than you know. But this is what God has done. He put it all onto Christ at the cross, where your Substitute was utterly shamed and exposed and condemned for you. Now your shame no longer defines you. What defines you, what reveals your future forever, is this word: ';adorned' [Rev. 21:2]. Not shamed. Adorned. Lovely. Attractive. And the moment is coming when He will look into your eyes with glad adoration, and you will look into His eyes with confident surrender. And nothing will ever, ever spoil it again.”

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian		4	Servings

INGREDIENTS

		Salt
3	lb	Spaghetti squash, halved
		lengthwise seeds
		Scraped out
1/2	t	Finely grated lemon zest
3	T	Fresh lemon juice
2	t	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.

A Message from our Provider:

“No one can ignore Jesus forever”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 114 Calories From Fat: 28 Total Fat: 3.2g Cholesterol: 0mg Sodium: 937mg Potassium: 410.3mg Carbohydrates: 22.8g Fiber: 4.8g Sugar: 8.9g Protein: 2.3g