Ingredients

Spaghetti Squash & Radicchio Salad

With less natural sweetness than butternut, mild spaghetti squash pairs well with slightly bitter radicchio and salty Kalamata olives. This side dish would be a refreshing change of pace with pork tenderloin, baked white fish or as part of a vegetarian meal.

Edward Pond

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.

Servings
6
Prep Time
15 min
Cook Time
70 min
Duration
85 min

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.

Nutrition Information

  • Serving Size 1 1/4 c spaghetti squash & salad
  • Calories 114
  • Carbohydrate Content 18 g
  • Cholesterol Content 0 mg
  • 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g