Greek Spaghetti Squash Salad
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.
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
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.
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.
Yield: 8 servings (serving size: 1 1/4 cups)
Calories 100(37% From Fat); Fat 4.1g (Sat 1.7g,Mono 0.1g,Poly 0.5g); Protein
4.7g; Cholesterol 5mg; Calcium 85mg; Sodium 350mg; Fiber 1.5g; Iron 0.7mg;
Carbohydrate 13.8g
Cooking Light,
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