| 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.
A Message from our Provider:
“When God ordains, He sustains.”