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Greek Spaghetti Squash Salad

Yield 8 servings (serving size: 1 1/4 cups)
This recipe makes about 10 cups; it stores well in the refrigerator one to two days, and is even better the second day. Here the squash is cooked in the microwave to save time.

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

Nutrition Information

  • calories 100
  • caloriesfromfat 37 %
  • fat 4.1 g
  • satfat 1.7 g
  • monofat 0.1 g
  • polyfat 0.5 g
  • protein 4.7 g
  • carbohydrate 13.8 g
  • fiber 1.5 g
  • cholesterol 5 mg
  • iron 0.7 mg
  • sodium 350 mg
  • calcium 85 mg

How to Make It

  1. 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.

  2. Combine cooked squash and next 6 ingredients (through olives) in a large bowl; toss well. Combine vinegar and remaining ingredients, stirring with a whisk. Add to squash mixture, tossing to coat. Cover and chill.