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Print this Recipe    Spaghetti Squash

Marinated Spaghetti Squash Salad
Yield: 1 servings

6 oz marinated artichoke hearts, undrained
4 c cooked spaghetti squash
1 zucchini, cut into thin strips
1 carrot, scraped and cut into thin strips
2/3 c chopped sweet red pepper
4 oz shredded mozzarella cheese
2 tb grated Parmesan cheese
1/4 c rice vinegar
1 tb dry mustard
1 tb chopped fresh oregano
1 tb chopped fresh basil
1 tb chopped fresh parsley
1 tb finely chopped onion
1 tb capers, drained and crushed
2 tb vegetable oil
2 tb red wine vinegar
1 ts dry white wine (optional)
1 clove garlic, minced

Drain artichokes, reserving marinade, coarsely chop artichokes

Combine artichokes, spaghetti squash, and next 5 ingredients in a
large bowl, set aside.

Combine reserved marinade, rice vinegar, and remaining ingredients
in a jar. Cover tightly, and shake vigorously. Pour over vegetables.

Cover and chill 8 hours.

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