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!
· 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
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