Low Calorie Lunch
Spaghetti Squash Salad with Grapefruit
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Healthy, because
Even smarter
This healthful vegan salad is rich in fiber and vitamin C.
If you don't have grapefruit, feel free to use oranges instead.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 spaghetti Squash (cooked)
- 2 red Bell pepper (diced)
- Grapefruit (from one)
- 4 cloves garlic cloves (minced)
- 2 scallions (chopped)
- ½ cup Frisée (or baby greens)
- 2 Tbsps fresh cilantro (chopped)
- 2 Tbsps Rice vinegar (to taste)
- sliced Limes (for garnish)
Preparation steps
1.
For squash:
2.
Cut squash in half (lengthwise). Scrape out the seeds and pulp as you would with any squash or pumpkin.
3.
Bake rind side up about 30 to 40 minutes at 375 degrees F.
4.
Separate strands by running a fork through in the "top to bottom" direction. Let cool.
5.
To serve: Toss all ingredients together. Drizzle with rice vinegar to taste.
