Greek-Style Spaghetti Squash Salad

I’ve had a spaghetti squash from my CSA sitting on my counter for over a week now and figured it was time to use it. 

Last night I cooked it in the microwave to make tonight’s dinner prep a snap.  First I microwaved the entire squash for 2 minutes to make it soft enough to get my knife through it.  Next I microwaved each 1/2 for 7 minutes; remove the seeds then run your fork through the squash and make “spaghetti” – simple!

I found a recipe for Greek-Style Salad with Spaghetti Squash from the Cooking Light website and changed it just slightly:

Ingredients

• 3  tablespoons red wine vinegar
• 2  teaspoons  extra-virgin olive oil
• 1  teaspoon  dried oregano
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 2  garlic cloves, minced shredded on my microplane
• 3  cups  cooked spaghetti squash
• 2  cups  1 pint chopped cherry tomato
• 1  cup  diced cucumber mine was bad
• 1/2  cup  (2 ounces) crumbled feta cheese
• 1/4  cup  diced green red bell pepper
• 1/4  cup  diced red onion
• 2  tablespoons  chopped pitted kalamata olives
• 1  (15.5-ounce) can chickpeas (garbanzo beans), drained

Preparation

Combine first 6 ingredients in a bowl; stir well with a whisk.

Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover and chill.

This was a great recipe.  I wish the cucumber hadn’t been bad – I think it would have added a lot to the dish.  My only complaint was the dressing covered up the flavor of the spaghetti squash.  I love spaghetti squash dearly and was disappointed that I didn’t get to taste it that much. 

That being said, if you have a family member who does not like the flavor of spaghetti squash, this would be a great recipe for them.

With my salad, I had a small bowl of Three Sisters Graham Crackerz cereal

What a delicious dessert/rest of dinner!  Sweet and crunchy – and look at those milk bubbles…

I am pooped.  Hoping to make it to bed early tonight…!