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Greek Spaghetti Squash Salad

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.

Cooking Light DECEMBER 2005

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

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.

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
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Greek Spaghetti Squash Salad recipe

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