Greek Spaghetti Squash Salad

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.