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home > recipes > salads and dressings > lemony spaghetti squash salad
1 large spaghetti squash 1 small red onion chopped 2 Tbs fresh chopped parsley 2 Tbs fresh chopped basil 1 large carrot grated or coarse shredded Juice from large lemon grated lemon peel from the whole lemon 1/4 cup extra virgin olive oil. salt and pepper to taste Another colorful and delicious recipe I created for my vegetarian company which was also very well received. Cook the squash in the microwave ( poke holes in the squash with a fork or tooth pick ) about 15 to 20 minutes on high power or until squash is soft. When warm enough to handle cut in half, scrape out seeds. Use fork to scoop out the strands of the squash. Place in colander and let drain very well, about 1./2 hour. Place spaghetti squash strands in a bowl and add the herbs and onions, then the lemon juice and olive oil. Stir with fork and add salt and pepper to taste. Serve warm or chilled. Salad should have a refreshing lemon zing to it. Yield: 6 to 8 servings.

Lemony Spaghetti Squash Salad


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list all recipes by BUTTERFLYDOG (1134)


   

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keyword: lemony
keyword: spaghetti
keyword: squash
keyword: salad
recipes for salads
recipes by butterflydog
Email Address:
(posted July 25, 2007)

1 large
spaghetti squash
1 small red
onion chopped
2 Tbs fresh chopped
parsley
2 Tbs fresh chopped
basil
1 large
carrot grated or coarse shredded
Juice from large
lemon
grated
lemon peel from the whole lemon
1/4 cup extra virgin
olive oil.
salt and pepper to taste

Another colorful and delicious recipe I created for my
vegetarian company which was also very well received.

Cook the
squash in the microwave ( poke holes in the squash with a fork or tooth pick ) about 15 to 20 minutes on high power or until squash is soft. When warm enough to handle cut in half, scrape out seeds. Use fork to scoop out the strands of the squash. Place in colander and let drain very well, about 1./2 hour. Place
spaghetti squash strands in a bowl and add the herbs and onions, then the lemon juice and olive oil. Stir with fork and add salt and pepper to taste. Serve warm or chilled. Salad should have a refreshing lemon zing to it.

Yield: 6 to 8 servings.


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