2 1/2 lb Spaghetti squash
1 1/4 tsp Kosher salt
Fresh ground black pepper
3 tbsp Red-wine vinegar
1/4 tsp Garlic, garlic
1/4 cup Olive oil
1 Red onion, chop
1 Red bell pepper, chop
1 bunch Parsley, mince
1/2 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 1/4 ts 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 JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr 30, 1998
|
|
