Greek Spaghetti Squash Salad

recipe
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.

Yield:

8 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional 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

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

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 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.

Note:

Judy Lockhart,

December 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note