Sunday, October 30, 2011
Greek Spaghetti Squash Salad
This was a surprise hit with dinner tonight. Everyone looked at it with skepticism and after a few bites... they were asking for seconds! Hope you enjoy!
1 large spaghetti squash
1-1/2 C tomatoes (yellow and red variety), chopped
1/2 red onion thinly sliced
1/2 C kalamata olives, pitted and sliced
3 T red wine vinegar
2 T fresh oregano
pinch sea salt
freshly ground black pepper to taste
Cook spaghetti squash. Quick method: Pierce squash with a fork; place in microwave. Microwave on high for 15 minutes or until tender. Let stand 10 minutes, until squash is cool enough to handle. Cut squash in half lengthwise; discard seeds. Scrape insides of squash with a fork to remove squash in spaghetti-like stands. Combine spaghetti squash, onions, tomatoes, olives and kalamata olives. Whisk together vinegar and spices. Pour over spaghetti squash mixture and toss well. Cover, chill and serve.