HOWARD L. PUCKETT
Yield
8 servings (serving size: 1 cup)

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.

How to Make It

Step 1

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

Step 2

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

Ratings & Reviews

peprich52

tara31
July 01, 2015
Fresh and delicious and easy to make.  I didn't notice the chick peas until after I made the salad.  And I didn't have kalamata olives.  Otherwise, I followed the recipe.  Will definitely make again with the chick peas and olives.  It would make a wonderful meatless entree with the chick peas.  Thanks for posting.  

shillthepill's Review

dlk1217
August 23, 2014
N/A

stellacorona's Review

carlyandgrace
July 28, 2014
awesome!!! similar to the greek salad from sunset. only had 2 cups of squash, and left it a little crunchy. 1 cup of tomatoes. otherwise, followed directions. served feta on the side so it doesn't gum up. will make again. never would have thought to use spaghetti squash in a salad.

elleinad892's Review

elleinad892
July 23, 2012
N/A

monib1251's Review

shillthepill
June 20, 2012
It was just okay, definitely not outstanding. I could have used more olives and less vinegar and squash. I normally love squash but the consistency was too watery in this mix.

gourmetJo's Review

monib1251
October 17, 2011
Excellent flavor. Easy and quick to prepare.

tara31's Review

patbcooking
March 16, 2011
This is an outstanding light salad! Made as directed except for adding more garlic, Feta and a drained jar of marinated artichoke hearts. Keeps very well and is even better the next day!

MWhets's Review

gourmetJo
May 30, 2010
Was a wonderful salad. Such a great way to get veggies into my family's diet. Leftovers are still good the next day.

carlyandgrace's Review

stellacorona
October 22, 2009
This is a great recipe for spaghetti squash. The salad was very fresh tasting and flavorful. I roasted a huge squash and used half for the spaghetti squash gratins on this site and then some for this recipe. I will definitely make this again and would recommend both squash recipes.

dlk1217's Review

MWhets
August 20, 2009
I thought this salad was very tasty, and a more creative way to use spaghetti squash. I used less tomatoes and more cucumber to suit my tastes, and omitted the red onion. I might add chopped artichoke hearts next time. I ate this as a main dish, since the chickpeas add protein, with whole-grain pita and tzatziki on the side.