Spaghetti Squash Salad
Spaghetti squash is named for its unique flesh, which separates into long strands that resemble spaghetti noodles when cooked.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 2 cup Spaghetti Squash
- 1 cup Cherry Tomatoes
- 1 cup Cucumber
- 1/4 cup Red Onion
- 1/4 cup Kalamata Olives
- 1/2 cup Feta Cheese
- 1/4 cup Fresh Basil
- 2 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Lemon Juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
- Place the spaghetti squash halves on a baking sheet, cut side down. Roast in the oven for 35-40 minutes, or until the flesh is tender.
- Remove the spaghetti squash from the oven and let it cool for 10 minutes. Use a fork to scrape the flesh into spaghetti-like strands and transfer to a large bowl.
- Add the cherry tomatoes, cucumber, red onion, kalamata olives, feta cheese, and fresh basil to the bowl with the spaghetti squash.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss to combine.
- Let the salad rest for 10 minutes to allow the flavors to meld together. Serve chilled.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 15g5%
- Sugars 6g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.