Moroccan Squash Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 lb (1.5kg) buttercup or butternut squash, peeled seeded and cut into 1/2 inch/1.3 cm cubes1 cup raisins1/4 cup fresh lemon juice1/4 cup extra virgin olive oil2 cloves garlic, minced2 tsp light brown sugar1 tsp salt1 tsp ground cumin3/4 tsp ground cinnamon1/8 tsp cayenne pepper1/4 cup chopped fresh cilantro or parsley1/2 cup toasted almonds slivers
Cook squash in large pot of boiling salted water for 5 minutes or until just knife-tender; add raisins during the last minute of cooking. Drain and rinse under cold water until cool.
Whisk together lemon juice, olive oil, garlic, brown sugar, salt, cumin cinnamon and cayenne in large serving bowl. Add squash, raisins, cilantro and almonds. Toss lightly to coat. Serve at room temperature.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user G9FIRE.
Whisk together lemon juice, olive oil, garlic, brown sugar, salt, cumin cinnamon and cayenne in large serving bowl. Add squash, raisins, cilantro and almonds. Toss lightly to coat. Serve at room temperature.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user G9FIRE.
Nutritional Info Amount Per Serving
- Calories: 231.2
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 302.4 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 7.0 g
- Protein: 3.4 g