Curried Spaghetti Squash Salad

Cuisine: American

Category: vegetable

Servings: 6


1 medium spaghetti squash (about
2-1/2 pounds)
1/2 cup nonfat buttermilk
2 tablespoons lime juice
1 tablespoon Dijon mustard
1 teaspoon curry powder
1/4 teaspoon pepper
1 cup chopped peeled pear (about
1 medium)
1/4 cup finely chopped onion (about
1 small)
2 tablespoons chopped green onions
3 cups shredded lettuce (about
1/2 head)


Heat oven to 400 degrees. Cut squash into halves. Place cut side down in ungreased rectangular baking dish, 13 X 9 X 2 inches. Pour water into dish to 1/4-inch depth. Cover and bake 30 to 40 minutes or until tender. Remove strands with two forks. Mix buttermilk, lime juice, mustard, curry powder and pepper in large glass or plastic bowl. Add squash strands, pear, onion and green onions; toss. Cover and refrigerate about 2 hours or until chilled. Serve on lettuce. 6 servings

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