Greek-Style Salad with Spaghetti Squash

prep time:: 1hr., 15 min.
total time:: 1hr. 30 min.

Makes 8 servings

Unigue, but very good recipe! 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...or by itself!

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

directions

1
Combine first 6 ingredients in a bowl; stir well with a whisk.
2
Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover and chill.
3
**I recommend first cooking the spaghetti squash whole for about an hour in the oven at 375. Once cooked, it makes it easier to cut into the squash.
4
Also, this recipe makes ALOT of food. Only use half a squash if planning to feed 4 or less people.

notes

Calories:125 (30% from fat) Fat:4.1g (sat 1.4g,mono 1.6g,poly 0.8g) Protein:5.3g Carbohydrate:18.2g Fiber:3.1g Cholesterol:6mg Iron:1.8mg Sodium:261mg Calcium:77mg

Source: Kipper