Discover a delicious twist on traditional Greek salad with our Greek Style Salad featuring spaghetti squash! This vibrant dish combines the fresh flavors of summer with the unique texture of roasted spaghetti squash, making it a perfect choice for a light lunch or a satisfying side at your next gathering. With a tantalizing dressing and a medley of colorful ingredients, this recipe is not only healthy but also a feast for the eyes. Ready to impress your friends and family? Dive into this easy-to-follow recipe and elevate your salad game like never before!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard or save for roasting.
- Drizzle the inside of the squash halves with 1 tablespoon of olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast the spaghetti squash in the preheated oven for 30-35 minutes, or until the flesh is tender and easily separates into spaghetti-like strands when scraped with a fork.
- While the squash is roasting, prepare the remaining salad ingredients. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and pit the Kalamata olives if needed.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
- Once the spaghetti squash is cooked, remove it from the oven and let it cool for 5-10 minutes. Using a fork, carefully scrape the flesh to create spaghetti-like strands.
- Transfer the squash strands to a large serving bowl. Add the diced cucumber, cherry tomatoes, red onion, and Kalamata olives.
- Pour the prepared dressing over the salad and gently toss to combine all ingredients.
- Sprinkle crumbled feta cheese over the top of the salad.
- Serve immediately while the squash is still warm, or chill for a refreshing cold salad option. Enjoy your Greek-style spaghetti squash salad!
Tips
- Choosing the Right Squash: Look for a spaghetti squash that feels heavy for its size and has a firm skin. This will ensure you get the best texture and flavor in your dish.
- Roasting Techniques: For perfectly roasted spaghetti squash, make sure to place the cut side down on the baking sheet. This helps to caramelize the sugars and enhances the flavor.
- Customizing Ingredients: Feel free to add your favorite vegetables or proteins to the salad. Grilled chicken or chickpeas can make it even heartier!
- Make Ahead: You can roast the spaghetti squash in advance and store it in the refrigerator. Just toss it with the salad ingredients and dressing right before serving for a quick meal.
- Serving Suggestions: This salad is delightful warm, but if you prefer a refreshing cold dish, let it chill in the fridge for about 30 minutes after mixing.
- Dressing Variations: Experiment with different herbs or add a squeeze of lemon juice to the dressing for an extra zing!With these tips, you’ll create a Greek Style Salad with Spaghetti Squash that’s not just tasty but also a show-stopping centerpiece for any meal!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 6g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 15mg
