Greek Style Spaghetti Squash Salad
- Reviews 4
Ready In: 1 hr 10 mins
Serves: 4
Yields: 8 side servings
Ingredients
- 3 tablespoons red wine vinegar
- 1⁄4 teaspoon balsamic vinegar
- 2 teaspoons extra virgin olive oil
- 1 teaspoon dried oregano (crushed in your hand before adding)
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon salt, to taste
- 1⁄4 teaspoon fresh ground black pepper, to taste
- 2 garlic cloves, minced
- 3 cups cooked spaghetti squash, cut to desired lengths
- 2 cups chopped tomatoes
- 1 cup diced cucumber
- 1⁄2 cup crumbled feta cheese
- 1⁄4 cup diced green bell pepper (or red/yellow/orange if you don't like green)
- 1⁄4 cup diced red onion
- 2 tablespoons chopped pitted kalamata olives
- 1 (15 1/2ounce) can garbanzo beans, drained (chickpeas)
Directions
- (To cook the spaghetti squash, if you haven’t yet: preheat oven to 350 degrees F; slice the squash in half lengthwise and scoop out the seeds; poke holes all over the squash with the tip of a knife; spray a cooking sheet with pan spray and bake the squash halves face down for 30 to 40 minutes or until easily pierced by a fork; let cool until they can be handled, then gently scoop out the insides with a fork – they will form into spaghetti-like strands).
- In a bowl, combine the vinegars, olive oil, oregano, basil, salt, black pepper, and garlic and whisk well.
- In another bowl, combine the squash, tomato, cucumber, feta, bell pepper, onion, onions, olives, and garbanzo beans, then add the whisked vinegar mixture and toss well.
- Cover and chill for at least 1 hour before serving.
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