Greek Spaghetti Squash Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

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.

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

Directions:

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.

By RecipeOfHealth.com