Greek-Style Salad with Spaghetti Squash Recipe Print Page

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Photo by: HOWARD L. PUCKETT

Greek-Style Salad with Spaghetti Squash

The tangy components of the traditional Greek salad--feta cheese, kalamata olives, and oregano--are ideal complements to the subtlety of spaghetti squash. Serve with beef, lamb, or chicken.

Cooking Light OCTOBER 1998

Yield: 8 servings (serving size: 1 cup)

Ingredients

3 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 cups cooked spaghetti squash

2 cups chopped tomato
1 cup diced cucumber
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup diced green bell pepper
1/4 cup diced red onion
2 tablespoons chopped pitted kalamata olives
1 (15.5-ounce) can chickpeas (garbanzo beans), drained

Preparation

Combine first 6 ingredients in a bowl; stir well with a whisk.

Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover and chill.

Nutritional Information

Amount per serving

Calories: 125
Calories from fat: 30%
Fat: 4.1g
Saturated fat: 1.4g
Monounsaturated fat: 1.6g
Polyunsaturated fat: 0.8g
Protein: 5.3g
Carbohydrate: 18.2g
Fiber: 3.1g
Cholesterol: 6mg
Iron: 1.8mg
Sodium: 261mg
Calcium: 77mg

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Greek-Style Salad with Spaghetti Squash recipe