Ingredients:
- 1 medium-sized spaghetti squash
- 2 cups grape tomatoes, halved or quartered
- 1 small red onion, diced
- 1 banana pepper (or bell pepper), diced
- 1/2 cup kalamata olives (or black olives), chopped
- 1/4 cup fresh herbs, roughly chopped – I used a blend of oregano, mint and parsley
- 4 oz feta cheese
Dressing:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1 teaspoon raw sugar or other sweetener
Directions:
- Preheat the oven to 375ºF. Using a skewer or the tip of a knife, puncture a handful of holes all over the squash, on all sides, to keep it from bursting while baking.
- Place the whole squash in a glass pan and bake for 1 hour, until the flesh is soft. Allow to cool until you can easily handle it and slice in half lengthwise. Remove the seeds and fibrous strings from the center of the cooked spaghetti squash. Using a fork around the edge of the spaghetti squash, gently scrape to shred the pulp into strands. It will happen very easily. Place the spaghetti squash in a large serving bowl, and place in the fridge to cool.
- Meanwhile, whisk together the dressing ingredients in a small bowl and set aside.
- Once the squash has cooled to about room temperature or colder (I just make the squash the night before, place it in the fridge to cool overnight and toss the salad together the next day), add all of the other ingredients to the squash and toss well to combine. Pour the dressing over the salad and gently toss to combine.
This amazing Mediterranean Spaghetti Squash Salad – Gluten-Free + Vegan recipe I found at http://blog.freepeople.com/and I love it so much. This amazing salad you can serve topped with additional fresh herbs and some crumbled feta cheese, if you wish! Enjoy!
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