Spaghetti Squash Salad

Southern Living
6 to 8 servings


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1 (2-pound) spaghetti squash
3 tablespoons white or regular balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
12 cherry tomatoes, halved
1 green bell pepper, chopped
2 green onions, thinly sliced
2 tablespoons capers
2 tablespoons chopped fresh cilantro


Pierce squash with a fork. Place in a glass pieplate. Microwave at HIGH 7 minutes. Turn squash over; microwave 11 minutes or until tender. Cool. Cut squash in half; discard seeds, and remove spaghetti-like strands with a fork, discarding shells.

Whisk together vinegar and next 3 ingredients in a large bowl; add squash and remaining ingredients, tossing to coat. Chill at least 2 hours.

Created date

October 2003