Greek Style Spaghetti Squash Salad

Recipe by Julesong
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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