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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 224.7
  • Total Fat: 2.0 g
  • Cholesterol: 4.8 mg
  • Sodium: 305.8 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 7.2 g
  • Protein: 13.7 g

View full nutritional breakdown of Spaghetti Squash Summer Salad calories by ingredient
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Spaghetti Squash Summer Salad

Submitted by: V-RON_CAN

Introduction

A lower carb cold salad thats great for hot summer evenings. Prep the squash the night before and it will be a snap to throw together when you're ready for it. A lower carb cold salad thats great for hot summer evenings. Prep the squash the night before and it will be a snap to throw together when you're ready for it.
Number of Servings: 2

Ingredients

    1 spaghetti squash
    3 tbsp fat free cream cheese
    1 cup fat free milk
    2-3 tbps garlic powder
    1 tsp chili powder
    1/2 yellow onion
    1 medium tomato

Directions

Can be a main course for 2 or a side dish for 4.
Split and remove seeds from spaghetti squash. Cover with plastic wrap and microwave 7-10 minutes (check with a fork periodically to see if it's soft). When squash is done it will have to be refrigerated for at least an hour.
Chop onion and drop into saucepan over medium heat. Sautee just long enough to soften onion slightly. Add milk and cream cheese. Stir constantly until cream cheese is melted, reduce heat. Add garlic and chili powder.
Remove COLD squash from shell with a fork to maintain "spaghetti-like" strings. Place in a medium bowl. Pour cream sauce over bowl of squash. Dice tomato into bite sized chunks and drop into bowl. Toss.
Chill until ready to serve.


Number of Servings: 2

Recipe submitted by SparkPeople user VMF2004.






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