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.
- 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
- 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