The Autumnal Equinox is officially upon us & thus it's time to embrace all things this glorious season has to offer. One of my favorite elements of Fall is the coziness it brings, in all of its different forms - cable knit sweaters, the crackling of fires in the fireplace & of course, a large mug filled with something rich & yummy.  One particular warm beverage that I love to indulge in is the "No Coffee Pumpkin Latte". Since this drink is caffeine free, it's great for both adults & children (note: on occasion I'll add strong coffee to the mix & it tastes amazing). To try it yourself, follow the simple directions below:

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!

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