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8.5 hours
Prep: 30 minutes
125 calories per serving view nutrition facts
6 servings
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| 6 | ounces | artichoke hearts | marinated, undrained |
| 4 | cups | spaghetti squash | cooked |
| 1 | each | zucchini | cut into thin strips |
| 1 | each | carrot | scraped, cut into thin strips |
| 2/3 | cup | sweet red bell pepper | chopped |
| 4 | ounces | mozzarella cheese | shredded |
| 2 | tablespoons | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1/4 | cup | rice vinegar | |
| 1 | tablespoon | dry mustard | |
| 1 | tablespoon | oregano | fresh, chopped |
| 1 | tablespoon | basil | fresh, chopped |
| 1 | tablespoon | parsley leaves | fresh, chopped |
| 1 | tablespoon | onion | finely chopped |
| 1 | tablespoon | capers | drained and crushed |
| 2 | tablespoons | vegetable oil | |
| 2 | tablespoons | red wine vinegar | |
| 1 | teaspoon | white wine | dry, (optional) |
| 1 | each | garlic clove | crushed |
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.
| % Daily Value* | |
| Total Fat 8.0g | 13% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 203mg | 8% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 2.0g | 8% |
| Sugars 2.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 51% | Vitamin C | 50% | |
| Calcium | 20% | Iron | 5% |
* 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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THIS IS A MESSY CAKE TO MAKE, BUT WELL WORTH THE TROUBLE
A delightful gourmet recipe brought to you by Real Food Direct
