SPAGHETTI SQUASH SALAD RECIPE RECIPES

SPAGHETTI SQUASH SALAD RECIPE - FOOD.COM

Spaghetti Squash Salad Recipe - Food.com image

A recipe I got at the market. I'm posting it here to not lose it. I don't know how many serving it gives. So I'll guess for 4. Tell me how much serving you got if you try it.

Total Time 20 minutes

Prep Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 cups spaghetti squash, cooked and well drained
6 cherry tomatoes, cut in half
6 yellow cherry tomatoes, cut in half
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
2 tablespoons green onions, finely chopped
1/4 cup vinegar
1/4 cup extra virgin olive oil
1 garlic clove, smashed
dried oregano, to taste
salt and pepper

Steps:

Mix all veggies with the squash.
Add dressing and toss to coat well. Adjust seasoning.

Nutrition Facts : Calories 160.3, FatContent 14.1, SaturatedFatContent 2, CholesterolContent 0, SodiumContent 21.7, CarbohydrateContent 8.5, FiberContent 0.9, SugarContent 1.4, ProteinContent 1.2

SPAGHETTI SQUASH SALAD RECIPE: HOW TO MAKE IT

Spaghetti Squash Salad Recipe: How to Make It image

I've tried other spaghetti squash recipes, but I like this one since it's so crisp, colorful and fun. Plus, it can be a side dish or a relish.—Patricia Aurand, Findlay, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 spaghetti squash (about 2-1/2 pounds)
1 large onion, finely chopped
1 cup sugar
1 cup diced celery
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup vegetable oil
1/4 cup vinegar
1/2 teaspoon salt

Steps:

Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs. Store in the refrigerator.

Nutrition Facts : Calories 263 calories, FatContent 14g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 179mg sodium, CarbohydrateContent 35g carbohydrate (26g sugars, FiberContent 2g fiber), ProteinContent 1g protein.

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