Spaghetti Squash Cold Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Cups Cooked Spaghetti Squash (one large squash)6 Sliced Jumbo Black Olives (add more to taste)1/2 Cup Chopped Sweet Red Pepper1/2 Cup Chopped Green Pepper3 Tbsp Chopped Fresh Chives4 Tbsp Low-Fat French Dressing (any low cal tomato based dressing i.e. Western, Catalina, etc.)
Cut large spaghetti squash in half length wise.
Clean out seeds.
Turn face down on baking sheet and pierce skin with fork several times.
Bake at 350° for approx. 50 minutes.
While squash is baking, chop peppers and chives and slice olives.
When squash is cooled, remove from shell and mix everything together. Salt and pepper to taste.
Makes four 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user PEGLAP.
Clean out seeds.
Turn face down on baking sheet and pierce skin with fork several times.
Bake at 350° for approx. 50 minutes.
While squash is baking, chop peppers and chives and slice olives.
When squash is cooled, remove from shell and mix everything together. Salt and pepper to taste.
Makes four 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user PEGLAP.
Nutritional Info Amount Per Serving
- Calories: 83.6
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 268.8 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 3.1 g
- Protein: 1.6 g
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