GREEK SPAGHETTI SQUASH SALAD
We love this dish as a meatless main meal or a side dish with baked or grilled chicken.
Provided by Pam Fullenweider
Categories Salads
Number Of Ingredients 17
Steps:
- Add dressing ingredients to a small bowl and whisk to combine. Set aside.
- Combine squash, onion, tomatoes, chickpeas, cucumber, thyme, spinach, red pepper flakes, and salt in a large bowl.
- Add dressing to taste and toss to combine.
- Serve warm or cold topped with feta and olives.
GREEK STYLE SPAGHETTI SQUASH SALAD
If you want to make this salad vegan, simply omit the feta cheese and sub in some kalamata olives.
Provided by Dani Spies
Categories DIET LUNCH salad + dressing
Time 15m
Number Of Ingredients 10
Steps:
- In a large bowl combine spaghetti squash, cucumbers, tomatoes, feta cheese, and fresh basil.
- In a small separate bowl or spouted cup, combine extra virgin olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk together and then drizzle the dressing over the veggies.
- Gently toss everything together and serve. Enjoy!
- To learn more about spaghetti squash check outthis 101 video.
Nutrition Facts : Calories 426 kcal, Carbohydrate 17 g, Protein 8 g, Fat 38 g, SaturatedFat 10 g, Cholesterol 33 mg, Sodium 446 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
GREEK STYLE SPAGHETTI SQUASH SALAD
An unusual combination that works quite well! The subtle taste of the spaghetti squash goes well with the stronger tastes of feta, kalamata olives, and oregano. From Cooking Light, 1998. Serves 4 as a main dish, or 8 as a side dish. Prep time includes chilling.
Provided by Julesong
Categories Cheese
Time 1h10m
Yield 8 side servings, 4 serving(s)
Number Of Ingredients 16
Steps:
- (To cook the spaghetti squash, if you haven't yet: preheat oven to 350 degrees F; slice the squash in half lengthwise and scoop out the seeds; poke holes all over the squash with the tip of a knife; spray a cooking sheet with pan spray and bake the squash halves face down for 30 to 40 minutes or until easily pierced by a fork; let cool until they can be handled, then gently scoop out the insides with a fork - they will form into spaghetti-like strands).
- In a bowl, combine the vinegars, olive oil, oregano, basil, salt, black pepper, and garlic and whisk well.
- In another bowl, combine the squash, tomato, cucumber, feta, bell pepper, onion, onions, olives, and garbanzo beans, then add the whisked vinegar mixture and toss well.
- Cover and chill for at least 1 hour before serving.
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