Greek Spaghetti Squash Salad

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 37%
  • Fat: 4.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.7g
  • Carbohydrate: 13.8g
  • Fiber: 1.5g
  • Cholesterol: 5mg
  • Iron: 0.7mg
  • Sodium: 350mg
  • Calcium: 85mg

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

  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.
My Notes

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

Add Note

Greek Spaghetti Squash Salad Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy