Ingredients
-
3
-
1/4
-
2
-
1
-
1/2
-
1/4
-
1/4
-
2
-
3
-
2
-
1
-
1/2
-
1/4
-
1/4
-
2
Directions
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 , Exceptionally delicious! I can’t wait to eat the leftovers!, I recently made this to take to a dinner and it was wonderful – everyone wanted some of the leftovers and the recipe The only changes I made based on the reviews I read here were to add fresh basil and increase the balsamic vinegar – used 1T
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Steps
|
1
Done
|
(to Cook the Spaghetti Squash, If You Havent 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). |
|
2
Done
|
in a Bowl, Combine the Vinegars, Olive Oil, Oregano, Basil, Salt, Black Pepper, and Garlic and Whisk Well. |
|
3
Done
|
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. |
|
4
Done
|
Cover and Chill For at Least 1 Hour Before Serving. |
