This is a dish a co-worker made for our company Thanksgiving luncheon. It was refreshing, light, and delicious!
Place the Spaghetti Squash in the microwave for 4 minutes to soften so you can cut it in half. Remove from microwave and cut in half. Scoop out the seeds and place in an oven safe dish cut side down. Fill the dish with water about 1/2 way up the side of the squash. Bake at 350 degrees for 50 minutes. Remove the squash from the oven and let cool.
Use a fork to shred the meat of the squash. Mix all remaining ingredients in a bowl and then add the shredded squash. Cool in the fridge for at least 2 hours to let the flavors blend. Serve cool as you would any other salad or slaw recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (185g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 176 | ||
Calories from Fat: 137 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 41.8mg | 1 % | |
Potassium 210.9mg | 6 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 9.9g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 176
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