Greek Spaghetti Squash Salad

Discussion in 'Food and nutrition' started by [email protected], Dec 28, 2005.

  1. 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,

    -- is moderated by Patricia Hill at [email protected].
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.