Spaghetti Squash Salad (2 PTS)

Recipe Ingredients

1 tablespoon	15ml	Spaghetti squash (large)
3 tablespoons	45ml	Oil
1 tablespoon	15ml	Red wine vinegar
1/2 teaspoon	2.5ml	Sugar
1/4 teaspoon	1.3ml	Nutmeg
1 tablespoon	15ml	Chopped chives
1 tablespoon	15ml	Tomato - chopped (large)
		Salt - to taste
		Black pepper - to taste

Recipe Instructions

Cook spaghetti squash: microwave on HIGH for 12 - 15 minutes by piercing

with a fork; or boil it for 30 minutes. Let stand until cool, then cut off

1/3rd lengthwise, leaving remaining 2/3rds to form a boat into which to

put the finished salad. (Before slicing, roll it on its side to determine

best upright position.)

Remove the "spaghetti strands" from both pieces of squash (a spoon usually

helps) and toss in bowl with other ingredients. Replace in shell. Serve at

room temperature or slightly cool. Best made earlier in the day so the

flavors have a chance to mix.

Description:

"Chilled spaghetti squash tossed with tomato, chives and a sweet and

spice vinaigrette."

Cuisine:

"American"

Per serving: 72.4 cals; 7.0g fat; 0.9g sat fat; 0mg chol; 2.7g carb; 0.4g

fiber; 0.3g protein; 5mg sodium

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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