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      RECIPE TITLE "Greek Spaghetti Squash Salad" source: Cooking Light magazine December 2005

    yields8 servings (serving size: 1 1/4 cups) time--- difficulty easy

    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


    1. 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.

    2. 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.

    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

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