Spaghetti Squash Greek Salad

Wednesday, March 14, 2012 @ 12:03 PM
posted by mrscaz

You have heard of a spaghetti squash before, right? If not, well, I’m sure you aren’t alone. Even if you have heard of them, you were probably like me, you would see them in the produce isle, stop and pick one up, think to yourself, “I’m going to try one of these, someday”, you then put it back where you got it from, walk away and resort to your old stand bys.

Well, not today, my friends! Today, as soon as I leave the kids belts office,  I am going to try this recipe that my assistant passed along to me, Spaghetti Squash Greek Salad (this would be in place of an orzo salad). “But Michelle, why do I need to eat this squash?” Good question! Spaghetti squash is full of Omega-3 and Omega-6 fatty acids which are shown to help prevent heart disease and cancer, as well as reduce inflammation that can cause arthritis.  They also work to insure proper brain function. It contains vitamins and minerals, as well, vitamin A, vitamin C and several of the B vitamins, Calcium, potassium, magnesium, phosphorous, sodium, manganese, selenium and zinc. The best part? It’s only about 31 calories per cup!

Spaghetti Squash Greek Salad

1 Medium Spaghettti Squash
1/3 Cup Chopped Onions
1/3 Cup Chopped Green Peppers
2 Minced Garlic Cloves
1/2 Cup Feta Cheese
1/4 Cup Sliced Olives (Choose your favorite!)
1/2 Chopped Tomatoes (just the meat, no seeds)
1 tbsp Olive Oil
4 tbsp Italian Dressing
Salt & Pepper

Preheat the oven to 350. Cut the spaghetti squash in half (lengthwise) and scrape out the seeds. Lightly salt the squash and place it cut side down on a baking sheet. Pour water into the baking sheet to fill the bottom of the pan (you may want to do this once the pan is in the oven so that you don’t spill it). Place the squash in the oven and bake for about 30-35 minutes or until it’s tender when you squeeze the outside. (You can do this ahead of time so that the squash is cooled when you are ready for it.)

While that is baking, sautee the onions and peppers in the olive oil with a little salt and pepper. When they have started to caramelize (get a little golden brown), add in the minced garlic and stir it a few times just to heat up the garlic a little.

When the squash is done, let it cool until you can handle it comfortably. Take a fork and scrape the insides and you will start to see “noodles”. Should look like this:

Place all of the of the squash into a large bowl. Add the rest of the ingredients and mix thoroughly. Serve warm or chilled.

I have to say, this looks really yummy. Jen said that her hubby and 2 year old loved it and that her hubby had the leftovers the next day for lunch. He said that it was even great cold. I hope you enjoy!


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