This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Prince Charles is very relaxed at the table, throwing his salad around willy-nilly. I didn't find him stiff at all." -Madonna, Singer
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.
Servings: 8 | Serving size: about 1 cup
Cooking Time: 90 Minutes
This recipe can be divisible by 2.
This recipe keeps well for up to three days.
|3 Tbsp||olive oil|
|4 tsp||balsamic vinegar|
|1 Tbsp||pure maple syrup|
|1 medium||red bell pepper (diced)|
|1 large||shallot (minced)|
|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.
Serving size: 1 cup
|Calories 118||Calories from Fat 51|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 17g||6%|
|Dietary Fiber 1g||4%|
|Vitamin A 32%||Vitamin C 96%|
|Calcium 4%||Iron 5%|
|Vitamin K 5 mcg||Potassium 289 mg|
|Magnesium 24 mg|