Nutritional Bonus: Extremely low in calories (just 9 per cup!), the radicchio in this simple side dish contributes 189% of your daily vitamin K, which is not produced in sufficient quantity by your body. The vitamin is crucial for blood clotting and bone health.
SQUASH YOUR FEARS:
Don't shy away from this salad simply because of the longer cooking time needed to roast the spaghetti squash. You'll only be chopping, scraping and stirring for a mere 15 minutes. Your oven will do the bulk of the work. Check out our guide to preparing and cooking butternut squash.
- Cook Time
- Prep Time
- Olive oil cooking spray
- 1 spaghetti squash (3 to 3 1/2 lb), halved lengthwise and seeded
- 2 small heads radicchio, cored and shredded (about 4 cups)
- 1/8 tsp sea salt
- Fresh ground black pepper, to taste
- 1/2 cup chopped fresh parsley
- 18 Kalamata olives, pitted and quartered
- Juice 1 lemon
- 2 oz Parmigiano-Reggiano cheese, shaved (about 1/2 cup)
- Preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray. Place squash on baking sheet, cut-side-down, and bake for 1 hour, 15 minutes or until flesh is tender when pierced with a fork. Remove from oven and place, cut-side-up, on a wire rack to cool slightly.
- Place radicchio into a large bowl. With a fork, scrape out stringy squash flesh, pulling apart any clumps, and add to bowl; discard skin. Season with salt and pepper; toss well. Add parsley, olives and lemon juice; toss to combine. Finish by topping with cheese. Serve warm or at room temperature.
- Serving Size: 1 1/4 c spaghetti squash & salad
- Calories: 114
- Carbohydrate Content: 18 g
- Fat Content: 4 g
- Fiber Content: 0.5 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 265 mg
- Sugar Content: 0.5 g