Sicilian Spaghetti Squash Salad Popular Recipes

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Sicilian Spaghetti Squash Salad

"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."

Ingredients :

1 spaghetti squash
water as needed
1 1/2 cups crumbled Macedonian feta cheese
1 cup slivered roasted red bell peppers
1 cup slivered sun-dried tomatoes
3/4 cup chopped Kalamata olives
2/3 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/3 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 1/2 teaspoons ground black pepper
1 teaspoon salt

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H10M

Preheat oven to 350 degrees F (175 degrees C).
Slice spaghetti squash lengthwise and scoop out seeds. Place cut-side down in a baking dish; add 1/2 inch water.
Bake in the preheated oven until fork tender, about 35 minutes. Cool squash until easily handled.
Shred spaghetti squash from rind using a fork; cool to room temperature.
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.

Notes :

Many of the things in this recipe are optional, so feel free to swap ingredients in and out.
Include the seeds and ribs of the jalapeno if you want to make this dish spicier.

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