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Spaghetti Squash Salad

Yield 6 to 8 servings


  • 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

How to Make It

  1. 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.

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