Buttercup Squash and Spinach Salad

Makes 1 serving 

  • 1 medium-small buttercup squash
  • 2 cups baby spinach leaves
  • 1 Tbs slivered almonds
  • 1 wedge Laughing Cow cheese 


  • 1 tsp EVOO
  • 2 tsp white balsamic vinegar
  • 1 packet Splenda
  • dash of cinnamon
  1. Wash and dry the squash.  Cut it in half and scoop out the seeds and soft flesh from the cavity.
  2. Place on microwave safe plate, cut sides down and cook on HIGH for 7 or 8 minutes, till flesh is cooked and soft.
  3. Set aside to cool.
  4. When cool, scoop the cooked flesh from the shell and cut into square chunks.
  5. Tear or cut spinach leaves and place in serving bowl along with squash chunks and almonds.
  6. Cut cheese wedge into several pieces and add to bowl.
  7. Toss all ingredients well and set aside.
  8. Mix dressing ingredients together in a small bowl and pour over salad in bowl.
  9. Toss and serve.