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Bright Autumn Flavors Salad

1 spaghetti squash

1 cup red grapes, halved

1/2 cup walnut halves

3 Tbsp olive oil

3 Tbsp red wine or cider vinegar

Freshly ground pepper

1 head radicchio, leaves separated, optional

Preheat oven to 375 degrees

Nutrition Info Served Together: Cals 166, Total Fat 12.5g, Sat Fat 1.5g, Chol 0mg, Sodium 24mg, Fiber 2.5g, Carbs 13g, Pro 2g



back home

Cut the spaghetti squash in half and remove the seeds. Wrap each half in foil and roast in the oven for about 40 minutes, or until tender in the middle.

Remove from heat, let cool slightly and scrape the squash into a bowl using a fork. Combine 4 cups spaghetti squash with the red grapes, walnuts, olive oil and vinegar and stir to combine. Season with freshly ground pepper. Reserve any additional squash for a later use.

If desired, place squash on radicchio leaves for a colorful presentation. Serves 6