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A Fall-ish Summer Salad

9/18/2013

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Fall is upon us, yet a few summer-like days have been sprinkled in for our continued enjoyment.  Personally I love to indulge in Summer salads on warm evenings, so why not embrace the new season & the summer-salad in one healthy dish. . .   

This Greek Spaghetti Squash Salad is one of my personal favorites. I adore spaghetti squash because its so easy, healthy & a great alternative to starchy pasta.  While spaghetti squash is often eaten warm, this particular recipe calls for it to be cooked & chilled prior to indulging.  This salad, mixed together on one plate & served during this transitional time of year, is the perfect meeting of seasons!

Before I share, I must give credit where credit is due.  Thank you Liz (my step-mom) for passing this ahhmazing recipe down to me, and thus giving me the opportunity to share it with my awesome readers.  ENJOY!
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Ingredients:
·      1 (3-pound) spaghetti squash
·      5 cups chopped plum tomato
·      1 cup (4 ounces) crumbled reduced-fat feta cheese
·      1 cup chopped seeded cucumber
·      1 cup green bell pepper strips
·      1/4 cup vertically sliced red onion
·      1/4 cup chopped pitted Kalamata olives
·      3 tablespoons sherry or red wine vinegar
·      2 tablespoons chopped fresh or 2 teaspoons dried oregano
·      1/4 teaspoon salt
·      1/4 teaspoon freshly ground black pepper
·      1 garlic clove, minced

*This recipe makes about 10 cups; it stores well in the refrigerator for 1-2 days, and is even better the second day. Here the squash is cooked in the microwave to save time but can also be cooked in the oven, if you prefer.

Preparation:
Pierce squash with a fork; place on paper towels in microwave. Microwave at high 15 minutes or until tender. Let stand 10 minutes. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands.

Combine cooked squash, tomatoes, cheese, cucumber, bell peppers, onion, and olives in a large bowl; toss well. Combine vinegar and remaining ingredients in a separate dish, stirring with a whisk. Add to squash mixture, tossing to coat. Cover and chill.  Serve & enjoy cold!

Servings: Approx. 8
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