SPAGHETTI SQUASH SALAD
Servings: 6
Prep time: 0:15:00
Bake/Cook time: 0:45:00
Calories: 119
Fat: 9 grams
Protein: 1 grams
Carbohydrates: 9 grams
Fiber: 2 grams
Net Carbs: 7 grams
1 medium spaghetti squash
4 green onions, thinly sliced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Heat oven to 400 F. Prick squash in several places and
bake 45 minutes until tender. Allow to cool slightly; cut
in half, lengthwise, and scoop out seeds. Pull out
squash strands from each side with a fork. Transfer to a
bowl, let cool.
2. Whisk together green onions, parsley, cilantro, olive oil,
salt, and pepper. Pour over squash, toss until well
combined. Refrigerate 2 hours for flavors to blend.
Spaghetti squash makes a great side dish, hot or cold. Fruity,
extra virgin olive oil adds lots of flavor here.
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