Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Spaghetti squash (large)

  2. 3 tablespoons 45ml Oil

  3. 1 tablespoon 15ml Red wine vinegar

  4. 1/2 teaspoon 2 1/2ml Sugar

  5. 1/4 teaspoon 1 1/3ml Nutmeg

  6. 1 tablespoon 15ml Chopped chives

  7. 1 tablespoon 15ml Tomato - chopped (large) Salt - to taste Black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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


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