Recipe - Salad Of Spaghetti Squash

2 One half pound Spaghetti squash
1 One fourth teaspoon Kosher salt
Fresh ground black pepper
3 tablespoon Redwine vinegar
One fourth teaspoon Garlic; garlic
One fourth cup Olive oil
1 Red onion; chop
1 Red bell pepper; chop
1 bn Parsley; mince
One half pt Cherry tomatoes; halve
Escarole or radicchio; for
serving, or Pita, for
stuffing

Make small slits in skin of squash. Bake squash in a 350~ oven 45 minutes
to 1 hour. Squash is done when it can be pierced easily with a sharp knife.
Cut squash in half. Pull out strands of flesh with a fork; place in a
colander. Toss with One fourth teaspoon salt. Let cool while draining. Mix remaining
salt with pepper to taste, vinegar and garlic; add oil and blend. Toss in a
bowl with cooled, drained squash, onion, red pepper and parsley. Season to
taste and chill, covered, about 1 hour. At serving time, add tomatoes.
Serve on a bed of chicory or radicchio or stuff into pita for a sandwich.
Cal 290; Fat 19 gr; 59% fat. Source: Uncommon Fruits & Vegetables, by
Elizabeth Schneider. Chicago Tribune. MM Waldine Van Geffen
vghc42a@prodigy.com.
Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Apr
30, 1998