This recipe makes about 10 cups; it stores well in the refrigerator one to two days, and is even better the second day. Here the squash is cooked in the microwave to save time.

Judy Lockhart
Recipe by Cooking Light December 2005

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Yield:
8 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pierce squash with a fork; place on paper towels in microwave. Microwave at high 15 minutes or until tender. Let stand 10 minutes. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands.

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  • Combine cooked squash and next 6 ingredients (through olives) in a large bowl; toss well. Combine vinegar and remaining ingredients, stirring with a whisk. Add to squash mixture, tossing to coat. Cover and chill.

Nutrition Facts

100 calories; calories from fat 37%; fat 4.1g; saturated fat 1.7g; mono fat 0.1g; poly fat 0.5g; protein 4.7g; carbohydrates 13.8g; fiber 1.5g; cholesterol 5mg; iron 0.7mg; sodium 350mg; calcium 85mg.
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