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Spaghetti Squash Salad with Basil and Tomatoes
SHARON PALMER19Ingredients
45Minutes
120Calories
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Ingredients
US|METRIC
10 SERVINGS
- 3 lb. spaghetti squash (quartered, seeds removed)
- water
- 1 tsp. extra virgin olive oil
- 1/4 tsp. salt (optional)
- 1/4 tsp. black pepper
- 12 oz. tomatoes (each, chopped)
- 5 oz. cucumber (unpeeled, chopped)
- 1/2 medium bell pepper (chopped)
- 1/2 medium red onion (sliced)
- 1/2 cup olives (pitted, drained)
- 1/4 cup pine nuts
- 1 cup fresh basil leaves (chopped)
- 1 large lemon (juiced)
- 1 Tbsp. red wine vinegar
- 2 Tbsp. extra virgin olive oil
- 2 cloves garlic (minced)
- 1 tsp. oregano (dried)
- 1/4 tsp. black pepper
- 1/4 tsp. salt (optional)
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium200mg8% |
| Potassium320mg9% |
| Protein3g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C35% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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