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 = 90What's this? |
Spaghetti Squash Salad
Servings = 8 | Serving size =about 1 cup
This recipe can be divisible by 2.
This recipe keeps well for up to three days.
| 2 quarts | water |
| 1 | spaghetti squash |
| 3 Tbsp | olive oil |
| 4 tsp | balsamic vinegar |
| 1 Tbsp | pure maple syrup |
| 1 medium | red bell pepper |
| 1 large | shallot |
| 1/2 tsp | salt |
| fresh ground black pepper |
Place the water in a large stock pot over high heat.
When the water is boiling add the spaghetti squash and reduce the heat to a slow boil. Cook for 25 minutes and remove from the water. Let the squash rest on the counter to cool.
Cut the cooled squash open lengthwise and remove the seeds. Scoop out the flesh of the squash, gently dividing the strands.
Toss the squash with the olive oil, vinegar, maple syrup, red pepper, shallot, salt and pepper. Chill well.
Nutrition Facts
Serving size: 1 cup | Servings 8
Calories 118 | Calories from Fat 51
Amount Per Serving (% Daily Value)
Total Fat 6g (9%) | Saturated Fat 1g (4%)
Monounsaturated Fat 4g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 164 mg (7 %)
Total Carbohydrates 17g (6%) | Sugars 5g
Dietary Fiber 1g (4%) | Protein 2g
Vitamin A 32% | Vitamin C 96 % | Calcium 4% | Iron 5%
Vitamin K 5 mcg | Potassium 289 mg | Magnesium 24 mg
"Prince Charles is very relaxed at the table, throwing his salad around willy-nilly. I didn't find him stiff at all."
-Madonna, Singer
The refrigerator light goes on...
This is a perfect lunch salad. Pair this with a hearty whole grain or gluten-free roll lightly toasted and smeared with just a bit of cheese and you can taste the summer any time of year.