Do you ever buy a spaghetti squash and then it sits on the counter for days before you use it? I do, all.the.time. I hem and haw about what to do with it and then I always end up making this, but in a casserole dish.
Finally I went back to a recipe I used to make, seems like years ago. Spaghetti squash Greek salad. The nice part about this recipe is I can make it in the afternoon and then cover and chill it while we run to soccer or swimming and then it’s ready without any fuss for dinner. And no, my kids don’t eat it….”don’t make me laugh, ha, ha, ha.”
For the dressing:
3 tablespoons red wine vinegar
2 teaspoons EV olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
For the Salad:
2 cups cooked spaghetti squash ( cut in half, roast at 400 degrees for 45 minutes, let cool. Scoop out and squeeze as much water out with a cheese cloth)
1 /2 cups chopped tomato
1 cup diced cucumber
1/2 cup crumbled feta cheese * I add a tad more right before serving.
1/4 cup diced red onion
2 tablespoons chopped pitted kalamata olives
Combine first 6 ingredients in a small bowl and whisk together.
Combine spaghetti squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover and chill until ready to serve.
*recipe adapted from My Recipes