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Spaghetti Squash Salad

Servings = 8 | Serving size =about 1 cup

This recipe can be divisible by 2.

This recipe keeps well for up to three days.

2 quarts water
1 spaghetti squash
3 Tbsp olive oil
4 tsp balsamic vinegar
1 Tbsp pure maple syrup
1 medium red bell pepper (diced)
1 large shallot (minced)
1/2 tsp salt
fresh ground black pepper

Place the water in a large stock pot over high heat.

When the water is boiling add the spaghetti squash and reduce the heat to a slow boil. Cook for 25 minutes and remove from the water. Let the squash rest on the counter to cool.

Cut the cooled squash open lengthwise and remove the seeds. Scoop out the flesh of the squash, gently dividing the strands.

Toss the squash with the olive oil, vinegar, maple syrup, red pepper, shallot, salt and pepper. Chill well.

Nutrition Facts

Serving size: 1 cup | Servings 8

Calories 118 | Calories from Fat 51

Amount Per Serving (% Daily Value)

Total Fat 6g (9%) | Saturated Fat 1g (4%)

Monounsaturated Fat 4g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 164 mg (7 %)

Total Carbohydrates 17g (6%) | Sugars 5g

Dietary Fiber 1g (4%) | Protein 2g

Vitamin A 32% | Vitamin C 96 % | Calcium 4% | Iron 5%

Vitamin K 5 mcg  | Potassium  289 mg | Magnesium  24 mg

 
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