Title: Spaghetti Squash Salad with Lemon Dressing
Categories:
Yield: 4 Servings

Salt
3 lb Spaghetti squash, halved
-lengthwise, seeds
Scraped out
1/2 ts Finely grated lemon zest
3 tb Fresh lemon juice
2 ts Olive oil

Bring a large pot of water to a boil over high heat. Add salt and the
spaghetti squash and boil until slightly tender but still crunchy, about 8
minutes. Remove the squash with tongs and let cool slightly.

Using a fork, scrape the squash to loosen and separate the strands, keeping
them as long and as intact as possible. Scrape the squash strands into a
large bowl, cover and refrigerate until thoroughly chilled or up to 1 day.

In a small bowl, combine the lemon zest, lemon juice, olive oil and 3/4
teaspoon salt. Just before serving, pour the dressing over the squash and
toss well.
Posted to MC-Recipe Digest V1 #200

Date: Mon, 12 Aug 1996 23:13:49 -0400

From: ADAMSFMLE@aol.com
NOTES : Serve as part of a vegetarian plate with Spicy Thickened Yogurt,
Smoky
Black Beans and Roasted Buttercup Squash and Baked Apples from the
Index.