Sicilian Spaghetti Squash Salad recipe

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Ingredients

1 spaghetti squash
water as needed
1 ½ cups crumbled Macedonian feta cheese
1 cup slivered roasted red bell peppers
1 cup slivered sun-dried tomatoes
¾ cup chopped Kalamata olives
⅔ cup chopped fresh basil
½ cup chopped fresh parsley
⅓ white onion, chopped
1 jalapeno chile pepper, diced
3 tablespoons Greek salad dressing
3 tablespoons balsamic vinegar
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
1 tablespoon minced garlic
1 ½ teaspoons ground black pepper
1 teaspoon salt

Nutrition Info

379.6 calories
carbohydrate: 23 g
cholesterol: 56.1 mg
fat: 28 g
fiber: 2.2 g
protein: 12.1 g
saturatedFat: 11.5 g
servingSize: -
sodium: 1693 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Slice spaghetti squash lengthwise and scoop out seeds. Place cut-side down in a baking dish, add 1/2 inch water.

  3. Bake in the preheated oven until fork tender, about 35 minutes. Cool squash until easily handled.

  4. Shred spaghetti squash from rind using a fork, cool to room temperature.

  5. Combine feta cheese, red bell peppers, sun-dried tomatoes, Kalamata olives, basil, parsley, white onion, and jalapeno pepper together in a large bowl. Stir in Greek salad dressing, balsamic vinegar, white wine vinegar, olive oil, thyme, garlic, ground black pepper, and salt. Add spaghetti squash, toss to combine.

Recipe Yield

6 cups

Recipe Note

I made this recipe up for my boyfriend one night and he hasn't stopped asking for it since! Healthy has never tasted so good. Best served cold.

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