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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

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.


 

Spaghetti Squash Salad

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.

2 quarts water
1 spaghetti squash
3 Tbsp olive oil
4 tsp balsamic vinegar
1 Tbsp pure maple syrup
1 medium red bell pepper (diced)
1 large shallot (minced)
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

Amount Per Serving

Calories 118 Calories from Fat 51
% Daily Value
Total Fat 6g 9%
    Saturated Fat 1g 4%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 164mg 7%
Total Carbohydrates 17g 6%
    Dietary Fiber 1g 4%
    Sugars 5g
Protein 2g
Vitamin A 32% Vitamin C 96%
Calcium 4% Iron 5%
Vitamin K 5 mcg Potassium 289 mg
Magnesium 24 mg