you can link to us using this button!
RECIPE TITLE "Greek Spaghetti Squash Salad" source: Cooking Light magazine
servings (serving size: 1 1/4 cups) ---
This recipe makes about 10 cups; it stores well in the refrigerator
one to two days, and is even better the second day. Here the squash
is cooked in the microwave to save time.
1 (3-pound) spaghetti squash
5 cups chopped plum tomato
1 cup (4 ounces) crumbled reduced-fat feta cheese
1 cup chopped seeded cucumber
1 cup green bell pepper strips
1/4 cup vertically sliced red onion
1/4 cup chopped pitted kalamata olives
3 tablespoons sherry or red wine vinegar
2 tablespoons chopped fresh or 2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
- Pierce squash with a fork; place on paper towels in microwave.
Microwave at high 15 minutes or until tender. Let stand 10 minutes.
Cut squash in half lengthwise; discard seeds. Scrape inside of
squash with a fork to remove spaghetti-like strands.
- Combine cooked squash and next 6 ingredients (through olives)
in a large bowl; toss well. Combine vinegar and remaining ingredients,
stirring with a whisk. Add to squash mixture, tossing to coat.
Cover and chill.
NUTRITION PER SERVING
CALORIES 100(37% from fat); FAT 4.1g (sat 1.7g,mono 0.1g,poly 0.5g);
PROTEIN 4.7g; CHOLESTEROL 5mg; CALCIUM 85mg; SODIUM 350mg; FIBER
1.5g; IRON 0.7mg; CARBOHYDRATE 13.8g
© 1997-2009 IM, All rights Res. | Privacy | | | Home