Tuesday, January 28, 2014

Greek Spaghetti Squash Salad

This was delicious! I used grape tomatoes since that was what I had on hand. I also used black olives. An excellent side dish and I LOVED it heated up, too!

Greek Spaghetti Squash Salad


Yield: 8 servings (serving size: 1 1/4 cups) 2 pts

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.

FAT 4.1g
FIBER 1.5g

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